APA (7th ed.) Citation

Liu, M., Lin, X., Yang, J., Yan, X., Ji, C., Liang, H., . . . Dong, L. Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Liu, Mengyang, Xinping Lin, Jing Yang, Xu Yan, Chaofan Ji, Huipeng Liang, Sufang Zhang, and Liang Dong. Effects of Salt and Rice Flour Concentration on Microbial Diversity and the Quality of Sour Meat, a Chinese Traditional Meat. Tsinghua University Press.

MLA (9th ed.) Citation

Liu, Mengyang, et al. Effects of Salt and Rice Flour Concentration on Microbial Diversity and the Quality of Sour Meat, a Chinese Traditional Meat. Tsinghua University Press.