APA (7th ed.) Citation

Sobhi, B., Mohd Adzahan, N., Abdul Karim, M. S., Abdul Rahman, R., Bakar, J., & Ghazali, Z. (2012). Microbial and quality attributes of thermally processed chili shrimp paste. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Sobhi, Babak, Noranizan Mohd Adzahan, Muhammad Shahrim Abdul Karim, Russly Abdul Rahman, Jamilah Bakar, and Zulkafli Ghazali. Microbial and Quality Attributes of Thermally Processed Chili Shrimp Paste. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.

MLA (9th ed.) Citation

Sobhi, Babak, et al. Microbial and Quality Attributes of Thermally Processed Chili Shrimp Paste. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.