Mst Kamrun Nahar, Zarina Zakaria, Uda Hashim, & Md Fazlul Bari. (2017). Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat. Penerbit Universiti Kebangsaan Malaysia.
Chicago Style (17th ed.) CitationMst Kamrun Nahar, Zarina Zakaria, Uda Hashim, and Md Fazlul Bari. Effect of PH and Salt Concentration on Protein Solubility of Slaughtered and Non-slaughtered Broiler Chicken Meat. Penerbit Universiti Kebangsaan Malaysia, 2017.
MLA (8th ed.) CitationMst Kamrun Nahar, et al. Effect of PH and Salt Concentration on Protein Solubility of Slaughtered and Non-slaughtered Broiler Chicken Meat. Penerbit Universiti Kebangsaan Malaysia, 2017.
Warning: These citations may not always be 100% accurate.