Kim, H., Minn, J., & Kim, H. R. Effects of Anchovy, Mussel, and Shrimp Powders on the Flame Retardancy of Bacterial Cellulose. Taylor & Francis Group.
Chicago Style (17th ed.) CitationKim, Hyunjin, Juneyoung Minn, and Hye Rim Kim. Effects of Anchovy, Mussel, and Shrimp Powders on the Flame Retardancy of Bacterial Cellulose. Taylor & Francis Group.
MLA (9th ed.) CitationKim, Hyunjin, et al. Effects of Anchovy, Mussel, and Shrimp Powders on the Flame Retardancy of Bacterial Cellulose. Taylor & Francis Group.
Warning: These citations may not always be 100% accurate.