Yusof, S., & Chiong, L. K. (1997). Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial. Elsevier Science.
Chicago Style (17th ed.) CitationYusof, Salmah, and Lee Kok Chiong. Effects of Brix, Processing Techniques and Storage Temperature on the Quality of Carambola Fruit Cordial. Elsevier Science, 1997.
MLA (9th ed.) CitationYusof, Salmah, and Lee Kok Chiong. Effects of Brix, Processing Techniques and Storage Temperature on the Quality of Carambola Fruit Cordial. Elsevier Science, 1997.
Warning: These citations may not always be 100% accurate.