Koh, S. P. (2011). The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Styl ChicagoKoh, Soo Peng. The Use of Enzymatically Synthesized Medium– and Long-chain Triacylglycerols (MLCT) Oil Blends in Food Application. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.
Citace podle MLAKoh, Soo Peng. The Use of Enzymatically Synthesized Medium– and Long-chain Triacylglycerols (MLCT) Oil Blends in Food Application. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.
Upozornění: Tyto citace jsou generovány automaticky. Nemusí být zcela správně podle citačních pravidel..