Amiza Mat Amin & Cheng, S. K. (2019). Optimization of enzymatic hydrolysis condition of Angelwing Clam (Pholas orientalis) meat using Alcalase® to obtain maximum degree of hydrolysis. Penerbit Universiti Kebangsaan Malaysia.
Chicago Style (17th ed.) CitationAmiza Mat Amin and Soong Kang Cheng. Optimization of Enzymatic Hydrolysis Condition of Angelwing Clam (Pholas Orientalis) Meat Using Alcalase® to Obtain Maximum Degree of Hydrolysis. Penerbit Universiti Kebangsaan Malaysia, 2019.
MLA (9th ed.) CitationAmiza Mat Amin and Soong Kang Cheng. Optimization of Enzymatic Hydrolysis Condition of Angelwing Clam (Pholas Orientalis) Meat Using Alcalase® to Obtain Maximum Degree of Hydrolysis. Penerbit Universiti Kebangsaan Malaysia, 2019.
Warning: These citations may not always be 100% accurate.