APA (7th ed.) Citation

Anuar, S. N. (2015). The effect of cooking method on proximate composition, total iron, heme iron and non-heme iron in haruan (channa sp.), catfish ( clariassp,), siakap (lates CALCARIFER) and tilapia (Oreochromis sp.). Universiti Sains Malaysia.

Chicago Style (17th ed.) Citation

Anuar, Siti Nadia. The Effect of Cooking Method On proximate Composition, Total Iron, Heme iron and Non-heme Iron in Haruan (channa sp.), Catfish ( Clariassp,), Siakap (lates CALCARIFER) and Tilapia (Oreochromis Sp.). Universiti Sains Malaysia, 2015.

MLA (9th ed.) Citation

Anuar, Siti Nadia. The Effect of Cooking Method On proximate Composition, Total Iron, Heme iron and Non-heme Iron in Haruan (channa sp.), Catfish ( Clariassp,), Siakap (lates CALCARIFER) and Tilapia (Oreochromis Sp.). Universiti Sains Malaysia, 2015.