APA (7th ed.) Citation

NN, A. N., JM, N. M., & DM, H. (2013). Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques. Journal of oleo science, 62(7), 459. https://doi.org/10.5650/jos.62.459

Chicago Style (17th ed.) Citation

NN, Ahmad Nizar, Nazrim Marikkar JM, and Hashim DM. "Differentiation of Lard, Chicken Fat, Beef Fat and Mutton Fat by GCMS and EA-IRMS Techniques." Journal of Oleo Science 62, no. 7 (2013): 459. https://doi.org/10.5650/jos.62.459.

MLA (9th ed.) Citation

NN, Ahmad Nizar, et al. "Differentiation of Lard, Chicken Fat, Beef Fat and Mutton Fat by GCMS and EA-IRMS Techniques." Journal of Oleo Science, vol. 62, no. 7, 2013, p. 459, https://doi.org/10.5650/jos.62.459.