APA (7th ed.) Citation

Shamsol Kahar, S. N., Ismail-Fitry, M. R., Mat Yusoff, M., Rozzamri, A., Bakar, J., & Wan Ibadullah, W. Z. (2021). Substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties. Malaysian Society of Applied Biology.

Chicago Style (17th ed.) Citation

Shamsol Kahar, Siti Nurjawaher, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Ashari Rozzamri, Jamilah Bakar, and Wan Zunairah Wan Ibadullah. Substitution of Fat with Various Types of Squashes and Gourds from the Cucurbitaceae Family in the Production of Low-fat Buffalo Meat Patties. Malaysian Society of Applied Biology, 2021.

MLA (9th ed.) Citation

Shamsol Kahar, Siti Nurjawaher, et al. Substitution of Fat with Various Types of Squashes and Gourds from the Cucurbitaceae Family in the Production of Low-fat Buffalo Meat Patties. Malaysian Society of Applied Biology, 2021.