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.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Wan 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.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Wan 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.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.