APA引文

Abu Zarim, N. (2020). Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia.

Chicago Style (17th ed.) Citation

Abu Zarim, Nuraihan. Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia. 2020.

MLA引文

Abu Zarim, Nuraihan. Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia. 2020.

警告：這些引文格式不一定是100％准確.