Zhang, J., Jin, L., Zhou, J., Ma, C., Cui, J., Jiang, J., . . . Hu, Y. Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology. Elsevier.
Chicago Style (17th ed.) CitationZhang, Jian, et al. Ultrasound Effect on Flavor Profile of Beef Jerky Produced with Partial Potassium Salt Substitute Based on GC-IMS Technology. Elsevier.
MLA (9th ed.) CitationZhang, Jian, et al. Ultrasound Effect on Flavor Profile of Beef Jerky Produced with Partial Potassium Salt Substitute Based on GC-IMS Technology. Elsevier.
Warning: These citations may not always be 100% accurate.