User:KRNEING/sandbox

Source: Wikipedia, the free encyclopedia.

Practicing citations

This is a peer reviewed article by Andrea Montanari, who obtained his PhD in sociology at Sun Yat-sen University in Guangzhou, China.[1]

This is a peer reviewed article with several authors from the State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing.[2]

This is a peer-reviewed article with four authors, Yuan Liu, Xinglian Xu, and Guanghong Zhou from the College of Food Science and Technology, Nanjing Agricultural University, and Ouyang Gangfeng from the School of Chemistry and Chemical Engineering, Sun Yat-sen University.[3]

This is a peer-reviewed article with several authors from the Key Laboratory of Meat Processing and Quality Control, Ministry of Education.[4]

This is an article published by China Daily, an English-language daily newspaper owned by the Publicity Department of the Chinese Communist Party.[5]

Answers to Module 7 Questions

  • Describe your media.
    • The media I created is a photograph I took when I was making a duck at home.
  • Is it your own work?
    • This is my own work.
  • What is the file format?
    • JPEG (for photographs).
  • What license have you chosen?
    • cc-by-sa-4.0
  • What category/gallery will you add it to?
    • Category:Media types
  • How will you describe the file?
    • Duck making process.
  1. ^ Montanari, Andrea (2019-11-01). "Gastronomic Practice in Zhang Tongzhi's List of Jinling's Delicacies". Gastronomica. 19 (4): 10–19. doi:10.1525/gfc.2019.19.4.10. ISSN 1529-3262.
  2. ^ Li, Shanquan; Zhang, Ganlin; Yang, Jinling; Jia, Nan (2016-06-01). "Multi-Source Characteristics of Atmospheric Deposition in Nanjing, China, as Controlled by East Asia Monsoons and Urban Activities". Pedosphere. 26 (3): 374–385. doi:10.1016/S1002-0160(15)60050-9. ISSN 1002-0160.
  3. ^ "Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck During Processing". Journal of Food Science.
  4. ^ Wang, Di; Zhang, Jian; Zhu, Zongshuai; Lei, Yang; Huang, Suhong; Huang, Ming (2022-02-01). "Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS". LWT. 155: 112870. doi:10.1016/j.lwt.2021.112870. ISSN 0023-6438.
  5. ^ "Nanjing Salted Duck - China - Chinadaily.com.cn". www.chinadaily.com.cn. Retrieved 2022-03-24.