Chan, C. Y. (2007). Spectrophotometric analysis of iron content in foods and the effects of cooking methods.
Chicago Style (17th ed.) CitationChan, Chee Yooi. Spectrophotometric Analysis of Iron Content in Foods and the Effects of Cooking Methods. 2007.
MLA (8th ed.) CitationChan, Chee Yooi. Spectrophotometric Analysis of Iron Content in Foods and the Effects of Cooking Methods. 2007.
Warning: These citations may not always be 100% accurate.