Rosli, N. A. (2019). Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style CitationRosli, N. A. Effect of Fennel (Foeniculum Vulgare Mill.) and Coriander (Coriandrum Sativum L.) On Microbial Quality and Sensory Acceptability of Frozen Paratha. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2019.
MLA引文Rosli, N. A. Effect of Fennel (Foeniculum Vulgare Mill.) and Coriander (Coriandrum Sativum L.) On Microbial Quality and Sensory Acceptability of Frozen Paratha. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2019.
警告：这些引文格式不一定是100％准确.