APA (7th ed.) Citation

Ng, B. C., Asyrul-Izhar, A. B., Abdullah Sani, M. S., & Ismail-Fitry, M. R. (2024). Hybrid meat products: The physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes. John Wiley and Sons.

Chicago Style (17th ed.) Citation

Ng, Bee Chi, Abu Bakar Asyrul-Izhar, Muhamad Shirwan Abdullah Sani, and Mohammad Rashedi Ismail-Fitry. Hybrid Meat Products: The Physicochemical and Microstructural Properties of Beef Meat Emulsion Produced with Jackfruit (Artocarpus Heterophyllus) Flesh and Bamboo (Bambusa Polymorpha) Shoot as Meat Substitutes. John Wiley and Sons, 2024.

MLA (9th ed.) Citation

Ng, Bee Chi, et al. Hybrid Meat Products: The Physicochemical and Microstructural Properties of Beef Meat Emulsion Produced with Jackfruit (Artocarpus Heterophyllus) Flesh and Bamboo (Bambusa Polymorpha) Shoot as Meat Substitutes. John Wiley and Sons, 2024.