Kosim, A., Rumpagaporn, P., & Vangnai, K. Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles. IPB University.
Chicago Style (17th ed.) CitationKosim, A., P. Rumpagaporn, and K. Vangnai. Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches During Freeze-Thaw Cycles. IPB University.
MLA (9th ed.) CitationKosim, A., et al. Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches During Freeze-Thaw Cycles. IPB University.
Warning: These citations may not always be 100% accurate.