Wan Ishak @ Wan Ahmad, W. R. (1997). Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting.
Chicago Style (17th ed.) CitationWan Ishak @ Wan Ahmad, Wan Rosli. Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting. 1997.
MLA (8th ed.) CitationWan Ishak @ Wan Ahmad, Wan Rosli. Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting. 1997.
Warning: These citations may not always be 100% accurate.