APA (7th ed.) Citation

Mohamad Azman, E., Mohd Ghazali, H., Karim, R., & Zare, D. (2021). Organic acid composition and consumer acceptability of fermented fish produced from black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus) using natural and acid-assisted fermentation. Rynnye Lyan Resources.

Chicago Style (17th ed.) Citation

Mohamad Azman, Ezzat, Hasanah Mohd Ghazali, Roselina Karim, and Davood Zare. Organic Acid Composition and Consumer Acceptability of Fermented Fish Produced from Black Tilapia (Oreochromis Mossambicus) and Javanese Carp (Puntius Gonionotus) Using Natural and Acid-assisted Fermentation. Rynnye Lyan Resources, 2021.

MLA (9th ed.) Citation

Mohamad Azman, Ezzat, et al. Organic Acid Composition and Consumer Acceptability of Fermented Fish Produced from Black Tilapia (Oreochromis Mossambicus) and Javanese Carp (Puntius Gonionotus) Using Natural and Acid-assisted Fermentation. Rynnye Lyan Resources, 2021.