APA (7th ed.) Citation

ZHANG, R., XU, Y., HUANG, F., ZHANG, C., & CHEN, X. Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

ZHANG, Ruishu, Ying XU, Feng HUANG, Chunhui ZHANG, and Xuhua CHEN. Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips. The editorial department of Science and Technology of Food Industry.

MLA (9th ed.) Citation

ZHANG, Ruishu, et al. Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips. The editorial department of Science and Technology of Food Industry.