Wan Rosli, W. I., & Solihah, M. (2012). Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style (17th ed.) CitationWan Rosli, W. I., and M.A Solihah. Effect on the Addition of Pleurotus Sajor-caju (PSC) on Physical and Sensorial Properties of Beef Patty. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.
MLA (9th ed.) CitationWan Rosli, W. I., and M.A Solihah. Effect on the Addition of Pleurotus Sajor-caju (PSC) on Physical and Sensorial Properties of Beef Patty. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.
Warning: These citations may not always be 100% accurate.