Jiang, H., Chen, W., Jia, Z., & Tao, F. (2019). Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion. Food Sci Nutr.
Citación estilo ChicagoJiang, He, Wenwei Chen, Zhenbao Jia, y Fei Tao. "Physiochemical Properties of Short‐term Frying Oil for Chicken Wing and Its Oxidative Stability in an Oil‐in‐water Emulsion." Food Sci Nutr 2019.
Cita MLAJiang, He, Wenwei Chen, Zhenbao Jia, y Fei Tao. "Physiochemical Properties of Short‐term Frying Oil for Chicken Wing and Its Oxidative Stability in an Oil‐in‐water Emulsion." Food Sci Nutr 2019.
Precaución: Estas citas no son 100% exactas.