JIN Long, H. D. Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks. China Food Publishing Company.
Chicago Style (17th ed.) CitationJIN Long, HUANG Dewei. Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks. China Food Publishing Company.
MLA (9th ed.) CitationJIN Long, HUANG Dewei. Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.