APA (7th ed.) Citation

Ismail, N. A., Abdul Karim, M. S., Othman, M., & Abdul Halim, N. (2013). The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Ismail, Nurul Ashikin, Muhammad Shahrim Abdul Karim, Mohiddin Othman, and Norhasmilaalisa Abdul Halim. The Values of the Traditional Culinary Practices Towards the Modernization as Perceived by the Malay Chefs in Klang Valley. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2013.

MLA (9th ed.) Citation

Ismail, Nurul Ashikin, et al. The Values of the Traditional Culinary Practices Towards the Modernization as Perceived by the Malay Chefs in Klang Valley. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2013.