Cytowanie według stylu APA (wyd. 7)

Sagun, G. G., Hurtada, W. A., & Rodriguez, F. M. (2003). The effect of temperature, cooking time, and salt concentration on the thiocyanate content of cabbage (Brassica capitata L.). Compendium of Human Ecology Researches in the Philippines.

Cytowanie według stylu Chicago (wyd. 17)

Sagun, G. G., W. A. Hurtada, i F. M. Rodriguez. "The Effect of Temperature, Cooking Time, and Salt Concentration on the Thiocyanate Content of Cabbage (Brassica Capitata L.)." Compendium of Human Ecology Researches in the Philippines 2003.

Cytowanie według stylu MLA (wyd. 9)

Sagun, G. G., et al. "The Effect of Temperature, Cooking Time, and Salt Concentration on the Thiocyanate Content of Cabbage (Brassica Capitata L.)." Compendium of Human Ecology Researches in the Philippines, 2003.