APA (7th ed.) Citation

Zainal Abidin, Z., Omar, F. N., & Awang Biak, D. R. (2017). Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Zainal Abidin, Zurina, Fatin Nordalila Omar, and Dayang Radiah Awang Biak. Effect of Heating Time and Temperature to the Dielectric Properties of Pork and Chicken in the Range of 0.5 – 50 GHz. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.

MLA (9th ed.) Citation

Zainal Abidin, Zurina, et al. Effect of Heating Time and Temperature to the Dielectric Properties of Pork and Chicken in the Range of 0.5 – 50 GHz. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.