APA (7th ed.) Citation

Seighalani, F. Z. B., Bakar, J., & Saari, N. (2017). Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Seighalani, Fariba Zad Bagher, Jamilah Bakar, and Nazamid Saari. Physico-chemical Properties of Red Tilapia (Oreochromis Spp.) During Surimi and Kamaboko Gel Preparation. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.

MLA (9th ed.) Citation

Seighalani, Fariba Zad Bagher, et al. Physico-chemical Properties of Red Tilapia (Oreochromis Spp.) During Surimi and Kamaboko Gel Preparation. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.