APA (7th ed.) Citation

Wazir, H., Chay, S. Y., Zarei, M., Hussin, F. S., Mustapha, N. A., Wan Ibadullah, W. Z., & Saari, N. (2019). Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products. Multidisciplinary Digital Publishing Institute.

Chicago Style (17th ed.) Citation

Wazir, Hazrati, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah, and Nazamid Saari. Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-oxidation of Low-moisture Shredded Meat Products. Multidisciplinary Digital Publishing Institute, 2019.

MLA (9th ed.) Citation

Wazir, Hazrati, et al. Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-oxidation of Low-moisture Shredded Meat Products. Multidisciplinary Digital Publishing Institute, 2019.