Chu, Y.; Deng, S.; Lv, G.; Li, M.; Bao, H.; Gao, Y.; Jia, R.
Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate. Foods 2022, 11, 173.
https://doi.org/10.3390/foods11020173
AMA Style
Chu Y, Deng S, Lv G, Li M, Bao H, Gao Y, Jia R.
Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate. Foods. 2022; 11(2):173.
https://doi.org/10.3390/foods11020173
Chicago/Turabian Style
Chu, Yanjiao, Shanggui Deng, Guancheng Lv, Mingao Li, Hongli Bao, Yuanpei Gao, and Ru Jia.
2022. "Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate" Foods 11, no. 2: 173.
https://doi.org/10.3390/foods11020173
APA Style
Chu, Y., Deng, S., Lv, G., Li, M., Bao, H., Gao, Y., & Jia, R.
(2022). Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate. Foods, 11(2), 173.
https://doi.org/10.3390/foods11020173