Yao, K.; Cai, J.; Pan, D.; Chen, B.; Fan, J.; Ren, D.; Xiao, Y.
The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage. Foods 2025, 14, 834.
https://doi.org/10.3390/foods14050834
AMA Style
Yao K, Cai J, Pan D, Chen B, Fan J, Ren D, Xiao Y.
The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage. Foods. 2025; 14(5):834.
https://doi.org/10.3390/foods14050834
Chicago/Turabian Style
Yao, Kaiyong, Jie Cai, Daodong Pan, Bindan Chen, Jinghui Fan, Daxi Ren, and Yingping Xiao.
2025. "The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage" Foods 14, no. 5: 834.
https://doi.org/10.3390/foods14050834
APA Style
Yao, K., Cai, J., Pan, D., Chen, B., Fan, J., Ren, D., & Xiao, Y.
(2025). The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage. Foods, 14(5), 834.
https://doi.org/10.3390/foods14050834