Al-Khuseibi, M., Sablani, S., Perera, C., & CHEMISTRY. (2014). Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato.
Chicago Style CitationAl-Khuseibi, M.K., S.S Sablani, C.O Perera, and CHEMISTRY. Comparison of Water Blanching and High Hydrostatic Pressure Effects On Drying Kinetics and Quality of Potato. 2014.
MLA引文Al-Khuseibi, M.K., S.S Sablani, C.O Perera, and CHEMISTRY. Comparison of Water Blanching and High Hydrostatic Pressure Effects On Drying Kinetics and Quality of Potato. 2014.
警告：這些引文格式不一定是100％准確.