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.
Chicago Style (17. basım) AtıfDela Fuente, Ma. Cecilia A., ve 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.
MLA (9th ed.) AtıfDela Fuente, Ma. Cecilia A., ve 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.