Penggayaan APA
SETYAWARDANI, T, RAHARDJO, A.H.D, SULISTYOWATI, M. (2017).
Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening .
Bogor:
Fak Pertanian IPB.
Chicago Style
SETYAWARDANI, T, RAHARDJO, A.H.D, SULISTYOWATI, M.
Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening.
Bogor:
Fak Pertanian IPB,
2017.
Artikel.
MLA Style
SETYAWARDANI, T, RAHARDJO, A.H.D, SULISTYOWATI, M.
Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening.
Bogor:
Fak Pertanian IPB,
2017.
Artikel.
Turabian Style
SETYAWARDANI, T, RAHARDJO, A.H.D, SULISTYOWATI, M.
Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening.
Bogor:
Fak Pertanian IPB,
2017.
Artikel.