Wang, Q.; Chen, Q.; Xu, J.; Sun, F.; Liu, H.; Kong, B.
Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs. Foods 2022, 11, 559.
https://doi.org/10.3390/foods11040559
AMA Style
Wang Q, Chen Q, Xu J, Sun F, Liu H, Kong B.
Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs. Foods. 2022; 11(4):559.
https://doi.org/10.3390/foods11040559
Chicago/Turabian Style
Wang, Qiang, Qian Chen, Jianhang Xu, Fangda Sun, Haotian Liu, and Baohua Kong.
2022. "Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs" Foods 11, no. 4: 559.
https://doi.org/10.3390/foods11040559
APA Style
Wang, Q., Chen, Q., Xu, J., Sun, F., Liu, H., & Kong, B.
(2022). Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs. Foods, 11(4), 559.
https://doi.org/10.3390/foods11040559