APA (7th ed.) Citation

Hui, Z., Pei-yan, L., Gang-cheng, W., Dan, Y., Chen-wei, Z., Qing-zhe, J., & Xing-guo, W. (2022). Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics. Academy of National Food and Strategic Reserves Administration.

Chicago Style (17th ed.) Citation

Hui, ZHANG, LI Pei-yan, WU Gang-cheng, YANG Dan, ZHAO Chen-wei, JIN Qing-zhe, and WANG Xing-guo. Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics. Academy of National Food and Strategic Reserves Administration, 2022.

MLA (9th ed.) Citation

Hui, ZHANG, et al. Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics. Academy of National Food and Strategic Reserves Administration, 2022.