Dabaj, F. K. H. (2021). Effect of Lactobacillus casei 431 and Lactobacillus acidophilus La-5 on the physico-chemical property, sensory quality and volatile compounds in fresh Libyan white cheese.
Chicago Style (17th ed.) CitationDabaj, Fatma Khalifa Hussein. Effect of Lactobacillus Casei 431 and Lactobacillus Acidophilus La-5 on the Physico-chemical Property, Sensory Quality and Volatile Compounds in Fresh Libyan White Cheese. 2021.
MLA引文Dabaj, Fatma Khalifa Hussein. Effect of Lactobacillus Casei 431 and Lactobacillus Acidophilus La-5 on the Physico-chemical Property, Sensory Quality and Volatile Compounds in Fresh Libyan White Cheese. 2021.
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