APA Citation
Sinsawasdi, V. K., Rattanapanone, N., & Toschka, H. Y. The science of Thai cuisine: Chemical properties and sensory attributes (First edition.).
Chicago Style CitationSinsawasdi, Valeeratana K.,, Nithiya Rattanapanone, and Holger Y. Toschka. The Science of Thai Cuisine: Chemical Properties and Sensory Attributes. First edition.
MLA CitationSinsawasdi, Valeeratana K.,, Nithiya Rattanapanone, and Holger Y. Toschka. The Science of Thai Cuisine: Chemical Properties and Sensory Attributes. First edition.
Warning: These citations may not always be 100% accurate.