Husein, S. A. A. (2007). Blending of palm carotino to improve sensory and physicochemical qualities of cake formulations. Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia.
Chicago Style (17th ed.) CitationHusein, Seiza Ahmed Alyas. Blending of Palm Carotino to Improve Sensory and Physicochemical Qualities of Cake Formulations. Bangi: Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2007.
MLA引文Husein, Seiza Ahmed Alyas. Blending of Palm Carotino to Improve Sensory and Physicochemical Qualities of Cake Formulations. Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2007.
警告：这些引文格式不一定是100％准确.