Wei, B.; Gao, Y.; Zheng, Y.; Yu, J.; Fu, X.; Bao, H.; Guo, Q.; Hu, H.
Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage. Foods 2024, 13, 1256.
https://doi.org/10.3390/foods13081256
AMA Style
Wei B, Gao Y, Zheng Y, Yu J, Fu X, Bao H, Guo Q, Hu H.
Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage. Foods. 2024; 13(8):1256.
https://doi.org/10.3390/foods13081256
Chicago/Turabian Style
Wei, Banghong, Yan Gao, Yao Zheng, Jinxiang Yu, Xuejun Fu, Hairong Bao, Quanyou Guo, and Huogen Hu.
2024. "Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage" Foods 13, no. 8: 1256.
https://doi.org/10.3390/foods13081256
APA Style
Wei, B., Gao, Y., Zheng, Y., Yu, J., Fu, X., Bao, H., Guo, Q., & Hu, H.
(2024). Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage. Foods, 13(8), 1256.
https://doi.org/10.3390/foods13081256