APA (7th ed.) Citation

Hasyimah, A. K. N., Jinap, S., Sanny, M., Ainaatul, A. I., Sukor, R., Jambari, N. N., . . . Akanda, J. H. (2020). Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Taylor and Francis Inc.

Chicago Style (17th ed.) Citation

Hasyimah, A. K. Nor, S. Jinap, M. Sanny, A I. Ainaatul, R. Sukor, N N. Jambari, N. Nordin, and Jahurul Haque Akanda. Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Taylor and Francis Inc, 2020.

MLA (9th ed.) Citation

Hasyimah, A. K. Nor, et al. Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Taylor and Francis Inc, 2020.