APA (7th ed.) Citation

Nabillah, M., Shamil, S., Kong, S., Hazimah, A., Azman, A., Azlina, M., . . . Kamsiah, J. (2011). Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process. Penerbit UKM.

Chicago Style (17th ed.) Citation

Nabillah, MJ, S. Shamil, SY Kong, AS Hazimah, A. Azman, MF Azlina, MS Qodriyah, Y. Kamisah, and J. Kamsiah. Peroxide Value in Repeatedly Heated Vegetable Oils Using Different Types of Food in the Frying Process. Penerbit UKM, 2011.

MLA (8th ed.) Citation

Nabillah, MJ, et al. Peroxide Value in Repeatedly Heated Vegetable Oils Using Different Types of Food in the Frying Process. Penerbit UKM, 2011.