Badrul, S., & Jaafar, A. H. (2021). Potential use of rosemary extract to increase the quality and safety of rendered chicken fat. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style (17th ed.) CitationBadrul, S., and Ahmad Haniff Jaafar. Potential Use of Rosemary Extract to Increase the Quality and Safety of Rendered Chicken Fat. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2021.
MLA (9th ed.) CitationBadrul, S., and Ahmad Haniff Jaafar. Potential Use of Rosemary Extract to Increase the Quality and Safety of Rendered Chicken Fat. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2021.
Warning: These citations may not always be 100% accurate.