Cheow, C. S. (1998). Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok').
Chicago Style (17th ed.) CitationCheow, Chong Seng. Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok'). 1998.
MLA引文Cheow, Chong Seng. Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok'). 1998.
警告：這些引文格式不一定是100％准確.