Zhou, X.; Zhang, C.; Zhao, L.; Zhou, X.; Cao, W.; Zhou, C.
Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage. Foods 2022, 11, 3192.
https://doi.org/10.3390/foods11203192
AMA Style
Zhou X, Zhang C, Zhao L, Zhou X, Cao W, Zhou C.
Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage. Foods. 2022; 11(20):3192.
https://doi.org/10.3390/foods11203192
Chicago/Turabian Style
Zhou, Xiaohu, Chaohua Zhang, Liangzhong Zhao, Xiaojie Zhou, Wenhong Cao, and Chunxia Zhou.
2022. "Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage" Foods 11, no. 20: 3192.
https://doi.org/10.3390/foods11203192
APA Style
Zhou, X., Zhang, C., Zhao, L., Zhou, X., Cao, W., & Zhou, C.
(2022). Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage. Foods, 11(20), 3192.
https://doi.org/10.3390/foods11203192