APA (7th ed.) Citation

Safiullah, J., Mohammad Rashedi, I. F., Chong, G. H., Mahmud @ Ab Rashid, N. K., & Wan Ibadullah, W. Z. (2020). Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: Microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat. Multidisciplinary Digital Publishing Institute.

Chicago Style (17th ed.) Citation

Safiullah, Jauhar, Ismail Fitry Mohammad Rashedi, Gun Hean Chong, Nor Khaizura Mahmud @ Ab Rashid, and Wan Zunairah Wan Ibadullah. Different Pressures, Low Temperature, and Short-duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-stored Chicken Meat. Multidisciplinary Digital Publishing Institute, 2020.

MLA (9th ed.) Citation

Safiullah, Jauhar, et al. Different Pressures, Low Temperature, and Short-duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-stored Chicken Meat. Multidisciplinary Digital Publishing Institute, 2020.