Zhao, B., Zhou, H., Zhang, S., Pan, X., Li, S., Zhu, N., . . . Chen, W. Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content. Tsinghua University Press.
Chicago Style (17th ed.) CitationZhao, Bing, et al. Changes of Protein Oxidation, Lipid Oxidation and Lipolysis in Chinese Dry Sausage with Different Sodium Chloride Curing Salt Content. Tsinghua University Press.
MLA (9th ed.) CitationZhao, Bing, et al. Changes of Protein Oxidation, Lipid Oxidation and Lipolysis in Chinese Dry Sausage with Different Sodium Chloride Curing Salt Content. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.