Cites del registre
Cita APA (7th ed.)
Lee, C., Lee, S., Seo, G., & Hong, J. (2020). The Effect of Plating, Ingredients, and Cooking Processes on the Acceptance and Authenticity of Ethnic Rice Dishes. MDPI AG.
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Cita Chicago (17th ed.)
Lee, Cho-Long, Soo-Hyun Lee, Ga-Gyeong Seo, i Jae-Hee Hong. The Effect of Plating, Ingredients, and Cooking Processes on the Acceptance and Authenticity of Ethnic Rice Dishes. MDPI AG, 2020.
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Cita MLA (9th ed.)
Lee, Cho-Long, et al. The Effect of Plating, Ingredients, and Cooking Processes on the Acceptance and Authenticity of Ethnic Rice Dishes. MDPI AG, 2020.
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Atenció: Aquestes cites poden no estar 100% correctes.