APA (7th ed.) Citation

MOHD TAMSIR, M., Ramli, N. S., Mahmud Ab-Rashid, N. K., Shukri, R., & Ismail Fitry, M. R. (2021). Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage). Malaysian Society of Applied Biology.

Chicago Style (17th ed.) Citation

MOHD TAMSIR, MARINA, Nurul Shazini Ramli, Nor Khaizura Mahmud Ab-Rashid, Radhiah Shukri, and Mohammad Rashedi Ismail Fitry. Comparison of Boiling, Steaming, Air Frying, Deep Frying, Microwaving and Oven-cooking on Quality Characteristics of Keropok Lekor (Malaysian Fish Sausage). Malaysian Society of Applied Biology, 2021.

MLA (9th ed.) Citation

MOHD TAMSIR, MARINA, et al. Comparison of Boiling, Steaming, Air Frying, Deep Frying, Microwaving and Oven-cooking on Quality Characteristics of Keropok Lekor (Malaysian Fish Sausage). Malaysian Society of Applied Biology, 2021.