APA (7th ed.) Citation

Chan, M. T., Mahmud @ Ab Rashid, N. K., Mahyudin, N. A., Jamaludin, N. S., Mohd Khairul, N. S. A., & Yahya, U. I. I. (2021). Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Chan, M. T., Nor Khaizura Mahmud @ Ab Rashid, Nor Ainy Mahyudin, Nazzatush Shimar Jamaludin, Nurul Shafiqa Atikah Mohd Khairul, and Ummul Izzatul Izzah Yahya. Antibacterial Activity of Black Cumin, Clove, and Ginger Essential Oils Against Specific Spoilage Organisms of Ready-to-eat Chilli Shrimp Paste. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2021.

MLA (9th ed.) Citation

Chan, M. T., et al. Antibacterial Activity of Black Cumin, Clove, and Ginger Essential Oils Against Specific Spoilage Organisms of Ready-to-eat Chilli Shrimp Paste. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2021.