APA引文

Muhd Zakri, N. (2010). Effects of cooking methods towards concentration of calcium, copper and nickel in salted fish / Nurhafizah Muhd Zakri.

Chicago Style (17th ed.) Citation

Muhd Zakri, Nurhafizah. Effects of Cooking Methods Towards Concentration of Calcium, Copper and Nickel in Salted Fish / Nurhafizah Muhd Zakri. 2010.

MLA引文

Muhd Zakri, Nurhafizah. Effects of Cooking Methods Towards Concentration of Calcium, Copper and Nickel in Salted Fish / Nurhafizah Muhd Zakri. 2010.

警告：這些引文格式不一定是100％准確.