APA引文

Tan, W. L. (2016). Fermentation of palm kernel cake by indigenous lactic acid bacteria as potential poultry feed ingredients.

Chicago Style (17th ed.) Citation

Tan, Wei Ling. Fermentation of Palm Kernel Cake by Indigenous Lactic Acid Bacteria as Potential Poultry Feed Ingredients. 2016.

MLA引文

Tan, Wei Ling. Fermentation of Palm Kernel Cake by Indigenous Lactic Acid Bacteria as Potential Poultry Feed Ingredients. 2016.

警告：這些引文格式不一定是100％准確.