APA (7th ed.) Citation

Poh, Y. C., Azlan, A., & Khoo, H. E. (2018). Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets. Science Society of Thailand under the Patronage of His Majesty the King.

Chicago Style (17th ed.) Citation

Poh, Yee Choo, Azrina Azlan, and Hock Eng Khoo. Cooking Methods Affect Total Fatty Acid Composition and Retention of DHA and EPA in Selected Fish Fillets. Science Society of Thailand under the Patronage of His Majesty the King, 2018.

MLA (9th ed.) Citation

Poh, Yee Choo, et al. Cooking Methods Affect Total Fatty Acid Composition and Retention of DHA and EPA in Selected Fish Fillets. Science Society of Thailand under the Patronage of His Majesty the King, 2018.