APA (7th ed.) Citation

Ismail, N. A., Bakar, J., Sazili, A. Q., & Mohammad Rashedi, I. F. (2021). Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system. Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Ismail, Nur Aqilah, Jamilah Bakar, Awis Qurni Sazili, and Ismail Fitry Mohammad Rashedi. Effect of Different Levels of Fat, Sodium Chloride, and Sodium Tripolyphosphate on the Physicochemical and Microstructure Properties of Jamnapari Goat Meat Emulsion Modelling System. Universiti Putra Malaysia, 2021.

MLA (9th ed.) Citation

Ismail, Nur Aqilah, et al. Effect of Different Levels of Fat, Sodium Chloride, and Sodium Tripolyphosphate on the Physicochemical and Microstructure Properties of Jamnapari Goat Meat Emulsion Modelling System. Universiti Putra Malaysia, 2021.