Fadzil, R. A. M. (2015). The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty. Universiti Sains Malaysia.
Chicago Style (17th ed.) CitationFadzil, Rifhan Aqilah Mohammad. The Effect of Different Cooking Techniques Of oyster Mushroom on Physicochemical and Sensory properties and Its Application in Beef Patty. Universiti Sains Malaysia, 2015.
MLA (9th ed.) CitationFadzil, Rifhan Aqilah Mohammad. The Effect of Different Cooking Techniques Of oyster Mushroom on Physicochemical and Sensory properties and Its Application in Beef Patty. Universiti Sains Malaysia, 2015.
Warning: These citations may not always be 100% accurate.