APA-Zitierstil (7. Ausg.)

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-Zitierstil (17. Ausg.)

Sagun, G. G., W. A. Hurtada, und 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-Zitierstil (9. Ausg.)

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.