CHEN Qianru, Z. Y. (2023). Bactericidal Effect of Slightly Acidic Hypochlorous Water Combined with Sodium Caseinate against the Major Spoilage Bacteria of Fresh Chilled Meat. China Food Publishing Company.
Chicago Style (17th ed.) CitationCHEN Qianru, ZHOU Yanfang. Bactericidal Effect of Slightly Acidic Hypochlorous Water Combined with Sodium Caseinate Against the Major Spoilage Bacteria of Fresh Chilled Meat. China Food Publishing Company, 2023.
MLA (9th ed.) CitationCHEN Qianru, ZHOU Yanfang. Bactericidal Effect of Slightly Acidic Hypochlorous Water Combined with Sodium Caseinate Against the Major Spoilage Bacteria of Fresh Chilled Meat. China Food Publishing Company, 2023.
Warning: These citations may not always be 100% accurate.