Penggayaan APA
MALELAK, G.E.M, JELANTIK, I.G.N, LALEL, H.J.D, KALE, P.R. (2017).
The sensory properties, color, microbial, lipid oxidation, and residual nitrite of se'i marinated with lime and roselle calyces extracts .
Bogor:
Fak Pertanian IPB.
Chicago Style
MALELAK, G.E.M, JELANTIK, I.G.N, LALEL, H.J.D, KALE, P.R.
The sensory properties, color, microbial, lipid oxidation, and residual nitrite of se'i marinated with lime and roselle calyces extracts.
Bogor:
Fak Pertanian IPB,
2017.
Artikel.
MLA Style
MALELAK, G.E.M, JELANTIK, I.G.N, LALEL, H.J.D, KALE, P.R.
The sensory properties, color, microbial, lipid oxidation, and residual nitrite of se'i marinated with lime and roselle calyces extracts.
Bogor:
Fak Pertanian IPB,
2017.
Artikel.
Turabian Style
MALELAK, G.E.M, JELANTIK, I.G.N, LALEL, H.J.D, KALE, P.R.
The sensory properties, color, microbial, lipid oxidation, and residual nitrite of se'i marinated with lime and roselle calyces extracts.
Bogor:
Fak Pertanian IPB,
2017.
Artikel.