Che In, F. (2018). The physicochemical properties of cholesterol reduced egg yolk powder produced by removal of P-cyclodextrin inclusion complex and its application in mayonnaise / Fauziah Che In.
Chicago Style (17th ed.) CitationChe In, Fauziah. The Physicochemical Properties of Cholesterol Reduced Egg Yolk Powder Produced by Removal of P-cyclodextrin Inclusion Complex and Its Application in Mayonnaise / Fauziah Che In. 2018.
MLA引文Che In, Fauziah. The Physicochemical Properties of Cholesterol Reduced Egg Yolk Powder Produced by Removal of P-cyclodextrin Inclusion Complex and Its Application in Mayonnaise / Fauziah Che In. 2018.
警告：这些引文格式不一定是100％准确.