Anwar, N. (2000). The effect of potassium lactate and sodium diacetate on the microbial, sensory, color and chemical characteristics of vacuum-packaged beef top loin steaks. [publisher not identified].
Chicago Style (17th ed.) CitationAnwar, Najia. The Effect of Potassium Lactate and Sodium Diacetate on the Microbial, Sensory, Color and Chemical Characteristics of Vacuum-packaged Beef Top Loin Steaks. [Place of publication not identified]: [publisher not identified], 2000.
MLA (9th ed.) CitationAnwar, Najia. The Effect of Potassium Lactate and Sodium Diacetate on the Microbial, Sensory, Color and Chemical Characteristics of Vacuum-packaged Beef Top Loin Steaks. [publisher not identified], 2000.
Warning: These citations may not always be 100% accurate.