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.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Cho, 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.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)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.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.