WANG Yuting, C. J. Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky. China Food Publishing Company.
Chicago Style (17th ed.) CitationWANG Yuting, CAI Jiaming. Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky. China Food Publishing Company.
MLA (9th ed.) CitationWANG Yuting, CAI Jiaming. Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.