APA (7th ed.) Citation

Arief, I. I., Afiyah, D. N., Wulandari, Z., & Budiman, C. (2016). Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4. Institute of Food Technologists.

Chicago Style (17th ed.) Citation

Arief, Irma Isnafia, Dyah Nurul Afiyah, Zakiah Wulandari, and Cahyo Budiman. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus Plantarum IIA-2C12 or Lactobacillus Acidophilus IIA-2B4. Institute of Food Technologists, 2016.

MLA (9th ed.) Citation

Arief, Irma Isnafia, et al. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus Plantarum IIA-2C12 or Lactobacillus Acidophilus IIA-2B4. Institute of Food Technologists, 2016.