APA (7th ed.) Citation

Sheng, S., Ricke, S. C., Silva, E. M., & Claus, J. R. (2025). Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes. Food Science & Nutrition, 13(4), 1. https://doi.org/10.1002/fsn3.70148

Chicago Style (17th ed.) Citation

Sheng, Siyuan, Steven C. Ricke, Erin M. Silva, and James R. Claus. "Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes." Food Science & Nutrition 13, no. 4 (2025): 1. https://doi.org/10.1002/fsn3.70148.

MLA (9th ed.) Citation

Sheng, Siyuan, et al. "Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes." Food Science & Nutrition, vol. 13, no. 4, 2025, p. 1, https://doi.org/10.1002/fsn3.70148.