APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

Sagun, G. G., W. A. Hurtada, and 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.

MLA (9th ed.) Citation

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.