Ahmad, S. N. S. (2021). Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system.
Chicago Style (17th ed.) CitationAhmad, Siti Nur Syahirah. Influence of Oil Type on Acrylamide Formation in Intermittent Fried Beef Nuggets and in Asparagine-glucoselipid System. 2021.
MLA (8th ed.) CitationAhmad, Siti Nur Syahirah. Influence of Oil Type on Acrylamide Formation in Intermittent Fried Beef Nuggets and in Asparagine-glucoselipid System. 2021.
Warning: These citations may not always be 100% accurate.