Alam Shah, N. S. (2016). Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken.
Chicago Style (17th ed.) CitationAlam Shah, Nur Syifaa. Chemical Profiles, Sensory Attributes and Effect of Marinating Time on the Formation of Heterocyclic Amines of Four Types of Soy Sauce in Roasted Chicken. 2016.
MLA (9th ed.) CitationAlam Shah, Nur Syifaa. Chemical Profiles, Sensory Attributes and Effect of Marinating Time on the Formation of Heterocyclic Amines of Four Types of Soy Sauce in Roasted Chicken. 2016.
Warning: These citations may not always be 100% accurate.