APA (7th ed.) Citation

Azhari, S. H., Daud, N., Muhialdin, B. J., Joghee, N., Kadum, H., & Meor Hussin, A. S. (2023). Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition. Elsevier.

Chicago Style (17th ed.) Citation

Azhari, Siti Hajar, Nuraldayana Daud, Belal J. Muhialdin, Naadjidah Joghee, Hana Kadum, and Anis Shobirin Meor Hussin. Lacto-fermented Garlic Sauce Improved the Quality and Extended the Shelf Life of Lamb Meat Under the Chilled Condition. Elsevier, 2023.

MLA (9th ed.) Citation

Azhari, Siti Hajar, et al. Lacto-fermented Garlic Sauce Improved the Quality and Extended the Shelf Life of Lamb Meat Under the Chilled Condition. Elsevier, 2023.