Azarakhsh, N. (2012). Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style CitationAzarakhsh, Nima. Optimization of Alginate and Gellan-based Edible Coating Formulations for Fresh-cut Pineapples. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.
MLA引文Azarakhsh, Nima. Optimization of Alginate and Gellan-based Edible Coating Formulations for Fresh-cut Pineapples. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.
警告：这些引文格式不一定是100％准确.