APA引文

Mohd Mukhtar, M. S. (2009). Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken.

Chicago Style (17th ed.) Citation

Mohd Mukhtar, Mohd Safzan. Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken. 2009.

MLA引文

Mohd Mukhtar, Mohd Safzan. Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken. 2009.

警告：这些引文格式不一定是100％准确.