Dela Fuente, M. C. A., & Cornago, D. F. (2009). Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat. C0llege of Home Economics, University of the Philippines.
শিকাগো স্টাইল (17 তম সংস্করণ) উদ্ধৃতিDela Fuente, Ma. Cecilia A., এবং Djanna F. Cornago. Effects of Monolaurine, Acetic Acid, and EDTA on Thermal Inactivation of Escherichia Coli (UPCC 1195) in Ground Chicken Meat. Quezon City: C0llege of Home Economics, University of the Philippines, 2009.
M.L.A (9 ম সংস্করণ) উদ্ধৃতিDela Fuente, Ma. Cecilia A., এবং Djanna F. Cornago. Effects of Monolaurine, Acetic Acid, and EDTA on Thermal Inactivation of Escherichia Coli (UPCC 1195) in Ground Chicken Meat. C0llege of Home Economics, University of the Philippines, 2009.