Yau, A. C. Y., Pindi, W., Kobun, R., & Mantihal, S. (2024). The influence of Etlingera coccinea on the sensory acceptability and microbial safety of Dusun fermented fish. Faculty of Food Science and Nutrition, UMS.
Chicago Style (17th ed.) CitationYau, Amanda Chu Yi, Wolyna Pindi, Rovina Kobun, and Sylvester Mantihal. The Influence of Etlingera Coccinea on the Sensory Acceptability and Microbial Safety of Dusun Fermented Fish. Faculty of Food Science and Nutrition, UMS, 2024.
MLA (9th ed.) CitationYau, Amanda Chu Yi, et al. The Influence of Etlingera Coccinea on the Sensory Acceptability and Microbial Safety of Dusun Fermented Fish. Faculty of Food Science and Nutrition, UMS, 2024.
Warning: These citations may not always be 100% accurate.