Cita APA

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.

Citación estilo Chicago

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.

Cita MLA

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.