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