APA引文

Kumara, B. (2003). Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations.

Chicago Style (17th ed.) Citation

Kumara, Bakti. Effects of Cocoa Butter, Palm Fraction and Emulsifier Mixtures on the Quality Parameters of Different Chocolate Formulations. 2003.

MLA引文

Kumara, Bakti. Effects of Cocoa Butter, Palm Fraction and Emulsifier Mixtures on the Quality Parameters of Different Chocolate Formulations. 2003.

警告：這些引文格式不一定是100％准確.