Chan, M. T. (2021). Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste. Faculty of Food Science and Technology, Universiti Putra Malaysia.
シカゴスタイル引用形Chan, M. T. Antibacterial Activity of Black Cumin, Clove, and Ginger Essential Oils against Specific Spoilage Organisms of Ready-to-eat Chilli Shrimp Paste. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2021.
MLA引用形式Chan, M. T. Antibacterial Activity of Black Cumin, Clove, and Ginger Essential Oils against Specific Spoilage Organisms of Ready-to-eat Chilli Shrimp Paste. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2021.
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