Fam, J. P. (2015). Improvement of the nutritive value of palm kernel cake by fungal and extrusion treatments.
Chicago Style (17th ed.) CitationFam, Jye Ping. Improvement of the Nutritive Value of Palm Kernel Cake by Fungal and Extrusion Treatments. 2015.
MLA (9th ed.) CitationFam, Jye Ping. Improvement of the Nutritive Value of Palm Kernel Cake by Fungal and Extrusion Treatments. 2015.
Warning: These citations may not always be 100% accurate.