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.
Chicago Style CitationPhatcharat, Suttirug, and 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引文Phatcharat, Suttirug, and 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.
警告：這些引文格式不一定是100％准確.