Wan Rosli, W. I., & Solihah, M. (2012). Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style CitationWan Rosli, W. I., and M.A Solihah. Effect On the Addition of Pleurotus Sajor-caju (PSC) On Physical and Sensorial Properties of Beef Patty. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.
MLA CitationWan Rosli, W. I., and M.A Solihah. Effect On the Addition of Pleurotus Sajor-caju (PSC) On Physical and Sensorial Properties of Beef Patty. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.
Warning: These citations may not always be 100% accurate.