APA (7th ed.) Citation

Ahmad Luthfi Puzelan, Nur Raudhatul Syahindah Mohd Radzi, & Ishamri Ismail. (2025). Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking. Penerbit Universiti Kebangsaan Malaysia.

Chicago Style (17th ed.) Citation

Ahmad Luthfi Puzelan, Nur Raudhatul Syahindah Mohd Radzi, and Ishamri Ismail. Physicochemical, Microstructural, and Sensory Attributes of Frozen Buffalo Loins Treated with Sodium Tripolyphosphate and Sous-vide Cooking. Penerbit Universiti Kebangsaan Malaysia, 2025.

MLA (9th ed.) Citation

Ahmad Luthfi Puzelan, et al. Physicochemical, Microstructural, and Sensory Attributes of Frozen Buffalo Loins Treated with Sodium Tripolyphosphate and Sous-vide Cooking. Penerbit Universiti Kebangsaan Malaysia, 2025.