APA (7th ed.) Citation

Tiven, N. C., & Simanjorang, T. M. (2024). Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs. Food technology and biotechnology, 62(3), 314-325. https://doi.org/10.17113/ftb.62.03.24.8278

Chicago Style (17th ed.) Citation

Tiven, Nafly Comilo, and Tienni Mariana Simanjorang. "Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs." Food Technology and Biotechnology 62, no. 3 (2024): 314-325. https://doi.org/10.17113/ftb.62.03.24.8278.

MLA (9th ed.) Citation

Tiven, Nafly Comilo, and Tienni Mariana Simanjorang. "Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs." Food Technology and Biotechnology, vol. 62, no. 3, 2024, pp. 314-325, https://doi.org/10.17113/ftb.62.03.24.8278.