Cite
HARVARD Citation
Cao, Y. et al. (2020). A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. Journal of the American Oil Chemists' Society. pp. 901-913. [Online].
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Cao, Y. et al. (2020). A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. Journal of the American Oil Chemists' Society. pp. 901-913. [Online].