APA (7th ed.) Citation

Setiawardani, T., Rahayu, W. P., & Palupi, N. S. (2016). Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus. Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science.

Chicago Style (17th ed.) Citation

Setiawardani, Triana, Winiati Pudji Rahayu, and Nurheni Sri Palupi. Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus Plantarum and Lactobacillus Rhamnosus. Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science, 2016.

MLA (9th ed.) Citation

Setiawardani, Triana, et al. Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus Plantarum and Lactobacillus Rhamnosus. Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science, 2016.