Thed, S. T. (1995). Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene. Malaysian Oil Scientists’ and Technologists’ Association.
Chicago Style (17th ed.) CitationThed, Swee Tee. Inhibition of Warmed-over Flavor in Cooked Beef Using Palm Oil Vitamin E and β-carotene. Malaysian Oil Scientists’ and Technologists’ Association, 1995.
MLA (9th ed.) CitationThed, Swee Tee. Inhibition of Warmed-over Flavor in Cooked Beef Using Palm Oil Vitamin E and β-carotene. Malaysian Oil Scientists’ and Technologists’ Association, 1995.
Warning: These citations may not always be 100% accurate.