APA (7th ed.) Citation

Abu Bakar, A. I., Mhd Sarbon, N., & Mohammad Rashedi, I. F. (2021). Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.). Asian Fisheries Society.

Chicago Style (17th ed.) Citation

Abu Bakar, Asyrul Izhar, Norizah Mhd Sarbon, and Ismail Fitry Mohammad Rashedi. Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared from Red Tilapia (Oreochromis Sp.). Asian Fisheries Society, 2021.

MLA (9th ed.) Citation

Abu Bakar, Asyrul Izhar, et al. Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared from Red Tilapia (Oreochromis Sp.). Asian Fisheries Society, 2021.