Cho, M. K. (2000). Interaction between palm stearin and milk fat fractions and their implication for the preparation of cold spreadable fats. Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia.
Chicago Style (17th ed.) CitationCho, Mar Kyi. Interaction Between Palm Stearin and Milk Fat Fractions and Their Implication for the Preparation of Cold Spreadable Fats. Bangi: Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2000.
MLA引文Cho, Mar Kyi. Interaction Between Palm Stearin and Milk Fat Fractions and Their Implication for the Preparation of Cold Spreadable Fats. Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2000.
警告：這些引文格式不一定是100％准確.