APA (7th ed.) Citation

Murad, N. Z., Abdullah, N., & Foo, H. L. (2015). Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum. Faculty of Veterinary Medicine, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Murad, N. Z., Norhani Abdullah, and H. L. Foo. Enhancement of Nutritive Value of Palm Kernel Cake by Solid State Fermentation with Lactobacillus Plantarum. Faculty of Veterinary Medicine, Universiti Putra Malaysia, 2015.

MLA (9th ed.) Citation

Murad, N. Z., et al. Enhancement of Nutritive Value of Palm Kernel Cake by Solid State Fermentation with Lactobacillus Plantarum. Faculty of Veterinary Medicine, Universiti Putra Malaysia, 2015.