APA引文

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.

Chicago Style (17th ed.) Citation

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.

MLA引文

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.