APA(7版)引用形式

Alcalá, D. P., Burgos, M. J. G., López, J. R., Lucas, R., Gálvez, A., & Pulido, R. P. (2023, March). Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. Foods.

Chicagoスタイル(17版)引用形式

Alcalá, Diego Pérez, María José Grande Burgos, Javier Rodríguez López, Rosario Lucas, Antonio Gálvez, , Rubén Pérez Pulido. "Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod." Foods Mar. 2023.

MLA(9版)引用形式

Alcalá, Diego Pérez, et al. "Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod." Foods, Mar. 2023.