<?xml version="1.0" encoding="UTF-8"?>
<xml><bibliography><APA>Wanida  Bureepakdee and Pitaya Adulyatham. (2015) Effects  of  Salt,Polyphosphates  and  Reheating  on  Quality  of  Ready-to-Eat Frozen Fried Chicken. &lt;i&gt;Food and Applied Bioscience&lt;/i&gt;, &lt;i&gt;3&lt;/i&gt;(1), 50-58.</APA><Chicago>Wanida  Bureepakdee and Pitaya Adulyatham. "Effects  of  Salt,Polyphosphates  and  Reheating  on  Quality  of  Ready-to-Eat Frozen Fried Chicken". Food and Applied Bioscience  3 (2015):50-58.</Chicago><MLA>Wanida  Bureepakdee and Pitaya Adulyatham. Effects  of  Salt,Polyphosphates  and  Reheating  on  Quality  of  Ready-to-Eat Frozen Fried Chicken. Faculty of Agro-Industry:ม.ป.ท. 2015.</MLA></bibliography></xml>
