Ruzaina, I. (2017). Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato. John Wiley & Sons.
シカゴスタイル引用形Ruzaina, Ishak. Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration On Chitosan As Edible Packaging for Cherry Tomato. John Wiley & Sons, 2017.
MLA引用形式Ruzaina, Ishak. Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration On Chitosan As Edible Packaging for Cherry Tomato. John Wiley & Sons, 2017.
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