Kamarudin, N. (2008). Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin.
Chicago Style (17th ed.) CitationKamarudin, Nordiana. Optimisation of Cholesterol Reduction in Prawn by ‘Limau Madu’ (citrus Reticulata Blanco) Fruit Extract Using Response Surface Methodlogy / Nordiana Kamarudin. 2008.
MLA引文Kamarudin, Nordiana. Optimisation of Cholesterol Reduction in Prawn by ‘Limau Madu’ (citrus Reticulata Blanco) Fruit Extract Using Response Surface Methodlogy / Nordiana Kamarudin. 2008.
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