Si, R.; Wu, D.; Na, Q.; He, J.; Yi, L.; Ming, L.; Guo, F.; Ji, R.
Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat. Foods 2022, 11, 3276.
https://doi.org/10.3390/foods11203276
AMA Style
Si R, Wu D, Na Q, He J, Yi L, Ming L, Guo F, Ji R.
Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat. Foods. 2022; 11(20):3276.
https://doi.org/10.3390/foods11203276
Chicago/Turabian Style
Si, Rendalai, Dandan Wu, Qin Na, Jing He, Li Yi, Liang Ming, Fucheng Guo, and Rimutu Ji.
2022. "Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat" Foods 11, no. 20: 3276.
https://doi.org/10.3390/foods11203276
APA Style
Si, R., Wu, D., Na, Q., He, J., Yi, L., Ming, L., Guo, F., & Ji, R.
(2022). Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat. Foods, 11(20), 3276.
https://doi.org/10.3390/foods11203276