APA Citation

Ng Suk Chen. (2012). Effect of silver catfish to surimi ratio and potato starch addition on the physiochemical and sensory properties of fish sausage. Terengganu: Universiti Malaysia Terengganu.

Chicago Style Citation

Ng Suk Chen. Effect of Silver Catfish to Surimi Ratio and Potato Starch Addition On the Physiochemical and Sensory Properties of Fish Sausage. Terengganu: Universiti Malaysia Terengganu, 2012.

MLA Citation

Ng Suk Chen. Effect of Silver Catfish to Surimi Ratio and Potato Starch Addition On the Physiochemical and Sensory Properties of Fish Sausage. Terengganu: Universiti Malaysia Terengganu, 2012.

Warning: These citations may not always be 100% accurate.