APA (7th ed.) Citation

Ithnin, N. H., Selamat, J., Murugesu, S., Hew, P. S., Sukor, R., & Karim, S. N. (2023). Effect of cooking time and temperature on extraction yield and antioxidant properties of Beef Rendang. Universiti Sains Islam Malaysia.

Chicago Style (17th ed.) Citation

Ithnin, Nur Huwaidah, Jinap Selamat, Suganya Murugesu, Peir Shinn Hew, Rashidah Sukor, and Siti Nabilah Karim. Effect of Cooking Time and Temperature on Extraction Yield and Antioxidant Properties of Beef Rendang. Universiti Sains Islam Malaysia, 2023.

MLA (9th ed.) Citation

Ithnin, Nur Huwaidah, et al. Effect of Cooking Time and Temperature on Extraction Yield and Antioxidant Properties of Beef Rendang. Universiti Sains Islam Malaysia, 2023.