Citazione Stile APA (7a Edizione)

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.

Citazione stile Chigago Style (17a edizione)

Sagun, G. G., W. A. Hurtada, e 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.

Citatione MLA (9a ed.)

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.