Kim, B. M., Sriwattana, S., & Jeong, I. H. (2018). Physico-chemical properties of salt-fermented commercial fish sauces in Thailand.
استشهاد بنمط شيكاغوKim, Byoung Mok, Sujinda Sriwattana, و In Hak Jeong. Physico-chemical Properties of Salt-fermented Commercial Fish Sauces in Thailand. 2018.
MLA استشهادKim, Byoung Mok, Sujinda Sriwattana, و In Hak Jeong. Physico-chemical Properties of Salt-fermented Commercial Fish Sauces in Thailand. 2018.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.