Phatcharat, S., & Technology, F. (2005). Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish. Prince of Songkla University.
استشهاد بنمط شيكاغوPhatcharat, Suttirug, و Food Technology. Effect of Oxidizing Agents in Wash Water On Improvement of Gelling Properties of Surimi Produced From Low Quality Fish. Prince of Songkla University, 2005.
MLA استشهادPhatcharat, Suttirug, و Food Technology. Effect of Oxidizing Agents in Wash Water On Improvement of Gelling Properties of Surimi Produced From Low Quality Fish. Prince of Songkla University, 2005.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.