Penggayaan APA
SULAIMAN, N.B, BUDIMAN, C, ARIEF, I.I. (2016).
Characteristic of lamb sausages fermented by Indonesia meat-derived probiotic, lactobacillus plantarum IIA-2C12 and lactobacillus IIA-2B4 .
Bogor:
Bogor Agricultural University (IPB).
Chicago Style
SULAIMAN, N.B, BUDIMAN, C, ARIEF, I.I.
Characteristic of lamb sausages fermented by Indonesia meat-derived probiotic, lactobacillus plantarum IIA-2C12 and lactobacillus IIA-2B4.
Bogor:
Bogor Agricultural University (IPB),
2016.
Artikel.
MLA Style
SULAIMAN, N.B, BUDIMAN, C, ARIEF, I.I.
Characteristic of lamb sausages fermented by Indonesia meat-derived probiotic, lactobacillus plantarum IIA-2C12 and lactobacillus IIA-2B4.
Bogor:
Bogor Agricultural University (IPB),
2016.
Artikel.
Turabian Style
SULAIMAN, N.B, BUDIMAN, C, ARIEF, I.I.
Characteristic of lamb sausages fermented by Indonesia meat-derived probiotic, lactobacillus plantarum IIA-2C12 and lactobacillus IIA-2B4.
Bogor:
Bogor Agricultural University (IPB),
2016.
Artikel.