WANG Xiaoyun, G. X. Effect and Underlying Mechanism of Ultrasonic Pretreatment on the Quality of Fresh Fish Vermicelli. China Food Publishing Company.
Chicago Style (17th ed.) CitationWANG Xiaoyun, GAO Xia. Effect and Underlying Mechanism of Ultrasonic Pretreatment on the Quality of Fresh Fish Vermicelli. China Food Publishing Company.
MLA (9th ed.) CitationWANG Xiaoyun, GAO Xia. Effect and Underlying Mechanism of Ultrasonic Pretreatment on the Quality of Fresh Fish Vermicelli. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.