Agustina, A. (2011). Effect of prolong heat treatment toward antioxidant: Activity of local honey used to prevent lipid oxidation in meat.
Chicago Style CitationAgustina, Angelin. Effect of Prolong Heat Treatment Toward Antioxidant: Activity of Local Honey Used to Prevent Lipid Oxidation in Meat. 2011.
MLA CitationAgustina, Angelin. Effect of Prolong Heat Treatment Toward Antioxidant: Activity of Local Honey Used to Prevent Lipid Oxidation in Meat. 2011.
Warning: These citations may not always be 100% accurate.