Gaya APA

SETYAWARDANI, T. et al (2017). Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening . Bogor: Fak Pertanian IPB.

Gaya MLA

SETYAWARDANI, T. et al. "Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening". Bogor: Fak Pertanian IPB, 2017. Artikel.