Samha, H., & Afifah, I. Q. impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus). Universitas Airlangga.
Chicago Style (17th ed.) CitationSamha, Hanifiya, and Ika Qurrotul Afifah. Impact of Soaking Duration with Phosphoric Acid on the Characteristics of Halal Gelatin Obtained from New Zealand White Rabbit Bones (Oryctolagus Cuniculus). Universitas Airlangga.
MLA (9th ed.) CitationSamha, Hanifiya, and Ika Qurrotul Afifah. Impact of Soaking Duration with Phosphoric Acid on the Characteristics of Halal Gelatin Obtained from New Zealand White Rabbit Bones (Oryctolagus Cuniculus). Universitas Airlangga.
Warning: These citations may not always be 100% accurate.