APA Style

Retno Martini, dkk. (2021). Artikel : Effect on Addition of Jelly and Storage Time on the Number of Lactic Acid Bacteria in Yoghurt Processed Products . Bekasi: Poltekkes Kemenkes Jakarta III.

Chicago Style

Retno Martini, dkk. Artikel : Effect on Addition of Jelly and Storage Time on the Number of Lactic Acid Bacteria in Yoghurt Processed Products. Bekasi: Poltekkes Kemenkes Jakarta III, 2021. Text.

MLA Style

Retno Martini, dkk. Artikel : Effect on Addition of Jelly and Storage Time on the Number of Lactic Acid Bacteria in Yoghurt Processed Products. Bekasi: Poltekkes Kemenkes Jakarta III, 2021. Text.

Turabian Style

Retno Martini, dkk. Artikel : Effect on Addition of Jelly and Storage Time on the Number of Lactic Acid Bacteria in Yoghurt Processed Products. Bekasi: Poltekkes Kemenkes Jakarta III, 2021. Print.