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.
استشهاد بنمط شيكاغوNurliyani, Nurliyani, Sulvia Dwi Astuti, و 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 استشهادNurliyani, Nurliyani, Sulvia Dwi Astuti, و Indratiningsih Indratiningsih. CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus Acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT. 2014.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.