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.