F, Y., X, Z., G, L., C, L., CDS, J., Z, Z., & H, W. (2026). Comparative evaluation of low-temperature storage strategies for fresh beef: Insights into physicochemical quality, microstructure, and bacterial community. Food research international (Ottawa, Ont.), 240, 119641. https://doi.org/10.1016/j.foodres.2026.119641
Παραπομπή σε μορφή Chicago (17η εκδ.)F, Yang, Zhou X, Li G, Li C, Júnior CDS, Zhi Z, και Wu H. "Comparative Evaluation of Low-temperature Storage Strategies for Fresh Beef: Insights into Physicochemical Quality, Microstructure, and Bacterial Community." Food Research International (Ottawa, Ont.) 240 (2026): 119641. https://doi.org/10.1016/j.foodres.2026.119641.
Παραπομπή σε μορφή MLA (9th εκδ.)F, Yang, et al. "Comparative Evaluation of Low-temperature Storage Strategies for Fresh Beef: Insights into Physicochemical Quality, Microstructure, and Bacterial Community." Food Research International (Ottawa, Ont.), vol. 240, 2026, p. 119641, https://doi.org/10.1016/j.foodres.2026.119641.