APA (7th ed.) Citation

Wan Rosli, W. I., Solihah, M., Aishah, M. S., Nik Fakurudin,, N. A., & Mohsin, S. S. J. (2011). Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju). Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Wan Rosli, W. I., M.A Solihah, M. S. Aishah, N. A. Nik Fakurudin,, and S. S. J. Mohsin. Colour, Textural Properties, Cooking Characteristics and Fibre Content of Chicken Patty Added With oyster Mushroom (Pleurotus Sajor-caju). Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.

MLA (9th ed.) Citation

Wan Rosli, W. I., et al. Colour, Textural Properties, Cooking Characteristics and Fibre Content of Chicken Patty Added With oyster Mushroom (Pleurotus Sajor-caju). Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.