APA (7th ed.) Citation

Mat Radzi, N. E. (2021). Method validation for quantitative analysis of cholesterol in cooked meat products and optimisation of SC-CO2 extraction of fat and cholesterol from beef floss using response surface methodology / Noor Eliza Mat Radzi.

Chicago Style (17th ed.) Citation

Mat Radzi, Noor Eliza. Method Validation for Quantitative Analysis of Cholesterol in Cooked Meat Products and Optimisation of SC-CO2 Extraction of Fat and Cholesterol from Beef Floss Using Response Surface Methodology / Noor Eliza Mat Radzi. 2021.

MLA (9th ed.) Citation

Mat Radzi, Noor Eliza. Method Validation for Quantitative Analysis of Cholesterol in Cooked Meat Products and Optimisation of SC-CO2 Extraction of Fat and Cholesterol from Beef Floss Using Response Surface Methodology / Noor Eliza Mat Radzi. 2021.