(2025). IMPACT OF LOW-TEMPERATURE LONG-TIME PROCESSING ON QUALITY CHARACTERISTICS AND SAFETY OF WHOLE-MUSCLE PORK PRODUCTS. Journal of Chemistry and Technologies.
Chicago Style (17th ed.) Citation"IMPACT OF LOW-TEMPERATURE LONG-TIME PROCESSING ON QUALITY CHARACTERISTICS AND SAFETY OF WHOLE-MUSCLE PORK PRODUCTS." Journal of Chemistry and Technologies 2025.
MLA (9th ed.) Citation"IMPACT OF LOW-TEMPERATURE LONG-TIME PROCESSING ON QUALITY CHARACTERISTICS AND SAFETY OF WHOLE-MUSCLE PORK PRODUCTS." Journal of Chemistry and Technologies, 2025.
Warning: These citations may not always be 100% accurate.