APA (7. basım) Alıntı

Joardder, M. U., Karim, A., Kumar, C., & Brown, R. J. (2016). Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality (1st ed. 2016.). Springer International Publishing. https://doi.org/10.1007/978-3-319-23045-0

Chicago Style (17. basım) Atıf

Joardder, Mohammad U.H, Azharul Karim, Chandan Kumar, ve Richard J. Brown. Porosity: Establishing the Relationship Between Drying Parameters and Dried Food Quality. 1st ed. 2016. Cham: Springer International Publishing, 2016. https://doi.org/10.1007/978-3-319-23045-0.

MLA (9th ed.) Atıf

Joardder, Mohammad U.H, et al. Porosity: Establishing the Relationship Between Drying Parameters and Dried Food Quality. 1st ed. 2016. Springer International Publishing, 2016. https://doi.org/10.1007/978-3-319-23045-0.