ZHAO Yinuo, J. X. Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli. China Food Publishing Company.
Chicago Style (17th ed.) CitationZHAO Yinuo, JIN Xin. Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli. China Food Publishing Company.
MLA (9th ed.) CitationZHAO Yinuo, JIN Xin. Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.