Pan, Y.; Xue, X.; Wang, Y.; Wang, J.; Teng, W.; Cao, J.; Zhang, Y.
Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage. Foods 2025, 14, 1175.
https://doi.org/10.3390/foods14071175
AMA Style
Pan Y, Xue X, Wang Y, Wang J, Teng W, Cao J, Zhang Y.
Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage. Foods. 2025; 14(7):1175.
https://doi.org/10.3390/foods14071175
Chicago/Turabian Style
Pan, Yiling, Xiangnan Xue, Ying Wang, Jinpeng Wang, Wendi Teng, Jinxuan Cao, and Yuemei Zhang.
2025. "Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage" Foods 14, no. 7: 1175.
https://doi.org/10.3390/foods14071175
APA Style
Pan, Y., Xue, X., Wang, Y., Wang, J., Teng, W., Cao, J., & Zhang, Y.
(2025). Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage. Foods, 14(7), 1175.
https://doi.org/10.3390/foods14071175