Ismail, N., W, D., I, N., & A, N. A. (2005). Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.]. Faculty of Applied Sciences.
Chicagoスタイル(17版)引用形式Ismail, Normah, Diana W, Norisuliana I, , Nur Azura A. Antioxidative Activity of Ginger and Coriander in Cooked Patties of Mackerel (Scomber Scombrus) During Storage / Normah I ... [et Al.]. Faculty of Applied Sciences, 2005.
MLA(9版)引用形式Ismail, Normah, et al. Antioxidative Activity of Ginger and Coriander in Cooked Patties of Mackerel (Scomber Scombrus) During Storage / Normah I ... [et Al.]. Faculty of Applied Sciences, 2005.
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