APA (7th ed.) Citation

Mohammad Rashedi, I. F., Selamat, J., Bakar, J., & Abdul Aziz, S. (2008). Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls. National Laboratories of Foods and Drugs.

Chicago Style (17th ed.) Citation

Mohammad Rashedi, Ismail Fitry, Jinap Selamat, Jamilah Bakar, and Saleha Abdul Aziz. Effect of Deep-frying at Different Temperature and Time on Sulfonamide Residues in Chicken Meat-balls. National Laboratories of Foods and Drugs, 2008.

MLA (9th ed.) Citation

Mohammad Rashedi, Ismail Fitry, et al. Effect of Deep-frying at Different Temperature and Time on Sulfonamide Residues in Chicken Meat-balls. National Laboratories of Foods and Drugs, 2008.