APA (7th ed.) Citation

Shahidan, N., Koy, C. N., Othman, R., Ho, L. H., I, A., R.A., N. Z., & Z, Z. (2017). The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan. Penerbit UKM.

Chicago Style (17th ed.) Citation

Shahidan, Norshazila, C. N. Koy, Rashidi Othman, L. H. Ho, Azrina I, Nurul Zaizuliana R.A., and Zarinah Z. The Effect of Time, Temperature and Solid to Solvent Ratio on Pumpkin Carotenoids Extracted Using Food Grade Solvents = Kesan Masa, Suhu Dan Nisbah Pepejal Kepada Pelarut Ke Atas Karotenoid Labu Yang Diekstrak Menggunakan Pelarut Gred Makanan. Penerbit UKM, 2017.

MLA (9th ed.) Citation

Shahidan, Norshazila, et al. The Effect of Time, Temperature and Solid to Solvent Ratio on Pumpkin Carotenoids Extracted Using Food Grade Solvents = Kesan Masa, Suhu Dan Nisbah Pepejal Kepada Pelarut Ke Atas Karotenoid Labu Yang Diekstrak Menggunakan Pelarut Gred Makanan. Penerbit UKM, 2017.