LU Jiaxin, R. W. Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn. China Food Publishing Company.
Chicago Style (17th ed.) CitationLU Jiaxin, REN Weizhao. Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn. China Food Publishing Company.
MLA (9th ed.) CitationLU Jiaxin, REN Weizhao. Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.