Shori, A., & Baba, A. (2012). Viability of lactic acid bacteria and sensory evaluation in cinnamomum verum and allium sativum-bio-yogurts made from camel and cow milk.
Chicago Style (17th ed.) CitationShori, A.B, and A.S Baba. Viability of Lactic Acid Bacteria and Sensory Evaluation in Cinnamomum Verum and Allium Sativum-bio-yogurts Made from Camel and Cow Milk. 2012.
MLA (9th ed.) CitationShori, A.B, and A.S Baba. Viability of Lactic Acid Bacteria and Sensory Evaluation in Cinnamomum Verum and Allium Sativum-bio-yogurts Made from Camel and Cow Milk. 2012.
Warning: These citations may not always be 100% accurate.