Zhang, X.; Yu, P.; Yan, J.; Shi, Y.; Feng, J.; Peng, X.
Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing. Foods 2023, 12, 3597.
https://doi.org/10.3390/foods12193597
AMA Style
Zhang X, Yu P, Yan J, Shi Y, Feng J, Peng X.
Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing. Foods. 2023; 12(19):3597.
https://doi.org/10.3390/foods12193597
Chicago/Turabian Style
Zhang, Xiaotong, Pengjuan Yu, Jiayan Yan, Yishuang Shi, Jianhui Feng, and Xinyan Peng.
2023. "Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing" Foods 12, no. 19: 3597.
https://doi.org/10.3390/foods12193597
APA Style
Zhang, X., Yu, P., Yan, J., Shi, Y., Feng, J., & Peng, X.
(2023). Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing. Foods, 12(19), 3597.
https://doi.org/10.3390/foods12193597