Nurliyani, N., Astuti, S. D., & Indratiningsih, I. (2014). CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT.
Chicago Style CitationNurliyani, Nurliyani, Sulvia Dwi Astuti, and Indratiningsih Indratiningsih. CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus Acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT. 2014.
MLA引文Nurliyani, Nurliyani, Sulvia Dwi Astuti, and Indratiningsih Indratiningsih. CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus Acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT. 2014.