APA (7th ed.) Citation

Matsuhashi, T., & Chang, P. (1985). Improvement of community level food processing: The development of "kori-tofu", a frozen and dried soybean curd, in Japan. ASPAC Food & Fertilizer Technology Center.

Chicago Style (17th ed.) Citation

Matsuhashi, Tetsujiro, and Ping-Yang Chang. Improvement of Community Level Food Processing: The Development of "Kori-tofu", a Frozen and Dried Soybean Curd, in Japan. Taipei City: ASPAC Food & Fertilizer Technology Center, 1985.

MLA (9th ed.) Citation

Matsuhashi, Tetsujiro, and Ping-Yang Chang. Improvement of Community Level Food Processing: The Development of "Kori-tofu", a Frozen and Dried Soybean Curd, in Japan. ASPAC Food & Fertilizer Technology Center, 1985.