Anis Hamizah Hamid. (2020). Assessment of browning index of maillard reaction for differentiation of fish, bovine and porcine gelatin with Principal Component Analysis (PCA). International Institute for Halal Research and Training, International Islamic University Malaysia.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Anis Hamizah Hamid. Assessment of Browning Index of Maillard Reaction for Differentiation of Fish, Bovine and Porcine Gelatin with Principal Component Analysis (PCA). Kuala Lumpur: International Institute for Halal Research and Training, International Islamic University Malaysia, 2020.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Anis Hamizah Hamid. Assessment of Browning Index of Maillard Reaction for Differentiation of Fish, Bovine and Porcine Gelatin with Principal Component Analysis (PCA). International Institute for Halal Research and Training, International Islamic University Malaysia, 2020.