APA (7th ed.) Citation

Salwanee, S., Wan Aida, W., Mamot, S., & Maskat, M. (2013). Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase. Universiti Kebangsaan Malaysia.

Chicago Style (17th ed.) Citation

Salwanee, S., W.M Wan Aida, S. Mamot, and M.Y Maskat. Effects of Enzyme Concentration, Temperature, PH and Time on the Degree of Hydrolysis of Protein Extract from Viscera of Tuna (Euthynnus Affinis) by Using Alcalase. Universiti Kebangsaan Malaysia, 2013.

MLA (8th ed.) Citation

Salwanee, S., et al. Effects of Enzyme Concentration, Temperature, PH and Time on the Degree of Hydrolysis of Protein Extract from Viscera of Tuna (Euthynnus Affinis) by Using Alcalase. Universiti Kebangsaan Malaysia, 2013.