APA (7th ed.) Citation

Faridah, M. R., Mat Yusoff, M., Rozzamri, A., Wan Ibadullah, W. Z., Ahmad Hairi, A. N., Abu Daud, N. H., . . . Ismail-Fitry, M. R. (2023). Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion. Multidisciplinary Digital Publishing Institute.

Chicago Style (17th ed.) Citation

Faridah, Mohd Razali, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda, and Mohammad Rashedi Ismail-Fitry. Effect of Palm-based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion. Multidisciplinary Digital Publishing Institute, 2023.

MLA (9th ed.) Citation

Faridah, Mohd Razali, et al. Effect of Palm-based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion. Multidisciplinary Digital Publishing Institute, 2023.