APA (7th ed.) Citation

Mohd Firus, N. S., Mohd Adzahan, N., Sobhi, B., Abdul Karim, M. S., & Karim, R. (2010). Formulation and process improvement for chili shrimp paste using sensory evaluation. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Mohd Firus, Nadia Sarina, Noranizan Mohd Adzahan, Babak Sobhi, Muhammad Shahrim Abdul Karim, and Roselina Karim. Formulation and Process Improvement for Chili Shrimp Paste Using Sensory Evaluation. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2010.

MLA (9th ed.) Citation

Mohd Firus, Nadia Sarina, et al. Formulation and Process Improvement for Chili Shrimp Paste Using Sensory Evaluation. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2010.