APA (7th ed.) Citation

Esguerra, F. C. (1977). Characteristics of fresh sausages using different levels of pork, chevon and carabeef [microform]. Photoduplication Service. University of the Philippines Library.

Chicago Style (17th ed.) Citation

Esguerra, Florina Creus. Characteristics of Fresh Sausages Using Different Levels of Pork, Chevon and Carabeef [microform]. Quezon City: Photoduplication Service. University of the Philippines Library, 1977.

MLA (9th ed.) Citation

Esguerra, Florina Creus. Characteristics of Fresh Sausages Using Different Levels of Pork, Chevon and Carabeef [microform]. Photoduplication Service. University of the Philippines Library, 1977.