APA (7th ed.) Citation

Selamat, J., Iqbal, S. Z., Talib, N. H., & Hasnol, N. D. S. (2016). Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality. Association of Food Scientists & Technologists (India).

Chicago Style (17th ed.) Citation

Selamat, Jinap, Shahzad Zafar Iqbal, Nur Hafiza Talib, and Nur Diyana Syamim Hasnol. Heterocyclic Aromatic Amines in Deep Fried Lamb Meat: The Influence of Spices Marination and Sensory Quality. Association of Food Scientists & Technologists (India), 2016.

MLA (9th ed.) Citation

Selamat, Jinap, et al. Heterocyclic Aromatic Amines in Deep Fried Lamb Meat: The Influence of Spices Marination and Sensory Quality. Association of Food Scientists & Technologists (India), 2016.