Ibrahim, N. (2007). Optimising treatment parameters for the reduction of total fat, saturated fat and cholesterol in squid and prawn by lactobacillus acidophilus yoghurt using response surface methodology / Nurhafizah Ibrahim.
Chicago Style (17th ed.) CitationIbrahim, Nurhafizah. Optimising Treatment Parameters for the Reduction of Total Fat, Saturated Fat and Cholesterol in Squid and Prawn by Lactobacillus Acidophilus Yoghurt Using Response Surface Methodology / Nurhafizah Ibrahim. 2007.
MLA引文Ibrahim, Nurhafizah. Optimising Treatment Parameters for the Reduction of Total Fat, Saturated Fat and Cholesterol in Squid and Prawn by Lactobacillus Acidophilus Yoghurt Using Response Surface Methodology / Nurhafizah Ibrahim. 2007.
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