Luo, Y., Zhao, L., Xu, J., Su, L., Jin, Z., Su, R., & Jin, Y. (2020). Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky. Food Sci Nutr.
Style de citation ChicagoLuo, Yulong, Lihua Zhao, Junqiang Xu, Lin Su, Zhimin Jin, Rina Su, et Ye Jin. "Effect of Fermentation and Postcooking Procedure On Quality Parameters and Volatile Compounds of Beef Jerky." Food Sci Nutr 2020.
Style de citation MLALuo, Yulong, et al. "Effect of Fermentation and Postcooking Procedure On Quality Parameters and Volatile Compounds of Beef Jerky." Food Sci Nutr 2020.
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