(2010). Effect of Ascorbic Acid and CaCl2 Treatments on Quality Attributes and Shef-life of Fresh-cut ‘Golden Delicious’ Apples. Food Research Journal, 20(2), 23-32.
MLA
. "Effect of Ascorbic Acid and CaCl2 Treatments on Quality Attributes and Shef-life of Fresh-cut ‘Golden Delicious’ Apples". Food Research Journal, 20, 2, 2010, 23-32.
HARVARD
(2010). 'Effect of Ascorbic Acid and CaCl2 Treatments on Quality Attributes and Shef-life of Fresh-cut ‘Golden Delicious’ Apples', Food Research Journal, 20(2), pp. 23-32.
VANCOUVER
Effect of Ascorbic Acid and CaCl2 Treatments on Quality Attributes and Shef-life of Fresh-cut ‘Golden Delicious’ Apples. Food Research Journal, 2010; 20(2): 23-32.
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