Wang, C.; Ma, M.; Wei, Y.; Zhao, Y.; Lei, Y.; Zhang, J.
Effects of CaCl2 on 3D Printing Quality of Low-Salt Surimi Gel. Foods 2023, 12, 2152.
https://doi.org/10.3390/foods12112152
AMA Style
Wang C, Ma M, Wei Y, Zhao Y, Lei Y, Zhang J.
Effects of CaCl2 on 3D Printing Quality of Low-Salt Surimi Gel. Foods. 2023; 12(11):2152.
https://doi.org/10.3390/foods12112152
Chicago/Turabian Style
Wang, Chaoye, Mengjie Ma, Yabo Wei, Yunfeng Zhao, Yongdong Lei, and Jian Zhang.
2023. "Effects of CaCl2 on 3D Printing Quality of Low-Salt Surimi Gel" Foods 12, no. 11: 2152.
https://doi.org/10.3390/foods12112152
APA Style
Wang, C., Ma, M., Wei, Y., Zhao, Y., Lei, Y., & Zhang, J.
(2023). Effects of CaCl2 on 3D Printing Quality of Low-Salt Surimi Gel. Foods, 12(11), 2152.
https://doi.org/10.3390/foods12112152