APA aipamena

Rillo, B. O. (1977). Prediction of "greening" on steam cooked tuna fish based on the trimethylamine, pH and solublo proteins content of the raw tuna fish [microform]. Photoduplication Service. University of the Philippines Library.

Chicago Style aipamena

Rillo, Belen O. Prediction of "Greening" on Steam Cooked Tuna Fish Based on the Trimethylamine, PH and Solublo Proteins Content of the Raw Tuna Fish [microform]. Quezon City: Photoduplication Service. University of the Philippines Library, 1977.

MLA aipamena

Rillo, Belen O. Prediction of "Greening" on Steam Cooked Tuna Fish Based on the Trimethylamine, PH and Solublo Proteins Content of the Raw Tuna Fish [microform]. Photoduplication Service. University of the Philippines Library, 1977.