APA引文

2-s2.0-0035402245. (2001). The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok'). Journal of Food Quality, 24(3), . https://doi.org/10.1111/j.1745-4557.2001.tb00601.x

Chicago Style (17th ed.) Citation

2-s2.0-0035402245. "The Effect of Pressure Cooking on the Microstructure and Expansion of Fish Cracker ('keropok')." Journal of Food Quality 24, no. 3 (2001). https://doi.org/10.1111/j.1745-4557.2001.tb00601.x.

MLA引文

2-s2.0-0035402245. "The Effect of Pressure Cooking on the Microstructure and Expansion of Fish Cracker ('keropok')." Journal of Food Quality, vol. 24, no. 3, 2001, https://doi.org/10.1111/j.1745-4557.2001.tb00601.x.