APA (7th ed.) Citation

Abd Lataf, D. L., Mahyudin, N. A., Mohammad Rashedi, I. F., Hariri, R., & Abdullah, A. Z. (2020). Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma. Faculty of Hotel and Tourism Management, Universiti Teknologi MARA.

Chicago Style (17th ed.) Citation

Abd Lataf, Dora Liyana, Nor Ainy Mahyudin, Ismail Fitry Mohammad Rashedi, Rasiyuddin Hariri, and Ahmad Zaki Abdullah. Hazard Analysis and Critical Control Point (CCP) Determination in Cook-chilled Beef Curry and Beef Kurma. Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, 2020.

MLA (9th ed.) Citation

Abd Lataf, Dora Liyana, et al. Hazard Analysis and Critical Control Point (CCP) Determination in Cook-chilled Beef Curry and Beef Kurma. Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, 2020.