Gong, X., Mi, R., Chen, X., Zhu, Q., Xiong, S., Qi, B., & Wang, S. Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham. Tsinghua University Press.
Chicago Style (17th ed.) CitationGong, Xiaohui, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi, and Shouwei Wang. Evaluation and Selection of Yeasts as Potential Aroma Enhancers for the Production of Dry-cured Ham. Tsinghua University Press.
MLA (9th ed.) CitationGong, Xiaohui, et al. Evaluation and Selection of Yeasts as Potential Aroma Enhancers for the Production of Dry-cured Ham. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.