Evelyn, Utami, S. P., & Chairul. (2022). Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 28(4), 285. https://doi.org/10.1177/10820132211019143
Style de citation ChicagoEvelyn, Syelvia Putri Utami, et Chairul. "Effect of Temperature and Soluble Solid on Bacillus Subtilis and Bacillus Licheniformis Spore Inactivation and Quality Degradation of Pineapple Juice." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 28, no. 4 (2022): 285. https://dx.doi.org/10.1177/10820132211019143.
Style de citation MLAEvelyn, et al. "Effect of Temperature and Soluble Solid on Bacillus Subtilis and Bacillus Licheniformis Spore Inactivation and Quality Degradation of Pineapple Juice." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 28, no. 4, 2022, p. 285.