10646
Another study from Zhejiang University examined the nutritional value of broccoli after five common cooking techniques ; steaming , boiling , microwaving , stir-frying and stir-frying followed by deep frying .
 organization: Zhejiang University
Given options, please tell me the categories of all the listed entity words.Output format is "type1: word1; type2: word2". 
Option: location, person, organization 
Text: {0} 
 Entities: Zhejiang University 
Answer:
 organization: Zhejiang University