MURNIATI, M. P. (2018). Probiotic Potential of Lactic Acid bacteria from Yellow Bamboo Shoot fermentation using 2,5 % and 5% Brine at Room Temperature.
Chicago Style CitationMURNIATI, MONIKA PALUPI. Probiotic Potential of Lactic Acid Bacteria From Yellow Bamboo Shoot Fermentation Using 2,5 % and 5% Brine At Room Temperature. 2018.
MLA CitationMURNIATI, MONIKA PALUPI. Probiotic Potential of Lactic Acid Bacteria From Yellow Bamboo Shoot Fermentation Using 2,5 % and 5% Brine At Room Temperature. 2018.
Warning: These citations may not always be 100% accurate.