APA (7th ed.) Citation

Wong, Y. H., Lai, O. M., Abas, F., Nyam, K. L., Nehdi, I. A., Muhamad, H., & Tan, C. P. (2017). Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat. Springer.

Chicago Style (17th ed.) Citation

Wong, Yu Hua, Oi Ming Lai, Faridah Abas, Kar Lin Nyam, Imededdine Arbi Nehdi, Halimah Muhamad, and Chin Ping Tan. Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat. Springer, 2017.

MLA (9th ed.) Citation

Wong, Yu Hua, et al. Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat. Springer, 2017.