Erwanto, Y., Jamhari, J., & Rusman, R. (2010). Polymerization of meat and tempeh protein using transglutaminase and their potency as an antihipertency and antioxidant agent.
Chicago Style CitationErwanto, Yuny, Jamhari Jamhari, and Rusman Rusman. Polymerization of Meat and Tempeh Protein Using Transglutaminase and Their Potency As an Antihipertency and Antioxidant Agent. 2010.
MLA引文Erwanto, Yuny, Jamhari Jamhari, and Rusman Rusman. Polymerization of Meat and Tempeh Protein Using Transglutaminase and Their Potency As an Antihipertency and Antioxidant Agent. 2010.
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