Liêu, M. Đ., Đặng, T. K. T., & Nguyễn, T. H. (2024). The influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream.
استشهاد بنمط شيكاغوLiêu, Mỹ Đông, Thị Kim Thúy Đặng, و Thuý Hương Nguyễn. The Influence of Homogenization and Storage Time On the Viability of Lactobacillus Casei and Bifidobacterium Bifidumin Ice Cream. 2024.
MLA استشهادLiêu, Mỹ Đông, Thị Kim Thúy Đặng, و Thuý Hương Nguyễn. The Influence of Homogenization and Storage Time On the Viability of Lactobacillus Casei and Bifidobacterium Bifidumin Ice Cream. 2024.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.