MA, R. (2016). Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago-Zitierstil (17. Ausg.)MA, Ruixue. Effects of Oil-water Mixed Frying and Pure-oil Frying on the Quality Characteristics of Soybean Oil and Chicken Chop. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016.
MLA-Zitierstil (9. Ausg.)MA, Ruixue. Effects of Oil-water Mixed Frying and Pure-oil Frying on the Quality Characteristics of Soybean Oil and Chicken Chop. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.