Da, D., & Li, C. (2022). Application of concave induction cooking to improve the texture and flavor of braised pork. The V.M. Gorbatov All-Russian Meat Research Institute.
Chicago Style (17th ed.) CitationDa, D., and C. Li. Application of Concave Induction Cooking to Improve the Texture and Flavor of Braised Pork. The V.M. Gorbatov All-Russian Meat Research Institute, 2022.
MLA (9th ed.) CitationDa, D., and C. Li. Application of Concave Induction Cooking to Improve the Texture and Flavor of Braised Pork. The V.M. Gorbatov All-Russian Meat Research Institute, 2022.
Warning: These citations may not always be 100% accurate.