Tan, H. W. (2009). Rheology and stability of olive oil cream emulsion stabilized by sucrose fatty acid esters nonionic surfactants.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Tan, Hsiao Wei. Rheology and Stability of Olive Oil Cream Emulsion Stabilized by Sucrose Fatty Acid Esters Nonionic Surfactants. 2009.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Tan, Hsiao Wei. Rheology and Stability of Olive Oil Cream Emulsion Stabilized by Sucrose Fatty Acid Esters Nonionic Surfactants. 2009.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.