Cite
Potensi Bakteri Lactococcus sp. dan Lactobacillus sp. untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan [Potential of Lactococcus sp. and Lactobacillus sp. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients]
MLA
Widya Paramita Lokapirnasari, et al. “Potensi Bakteri Lactococcus Sp. Dan Lactobacillus Sp. Untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan [Potential of Lactococcus Sp. and Lactobacillus Sp. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients].” Jurnal Ilmiah Perikanan Dan Kelautan, vol. 10, no. 1, June 2018, pp. 54–58. EBSCOhost, https://doi.org/10.20473/jipk.v10i1.8547.
APA
Widya Paramita Lokapirnasari, Oky Setyo Widodo, & Emy Koestanti. (2018). Potensi Bakteri Lactococcus sp. dan Lactobacillus sp. untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan [Potential of Lactococcus sp. and Lactobacillus sp. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients]. Jurnal Ilmiah Perikanan Dan Kelautan, 10(1), 54–58. https://doi.org/10.20473/jipk.v10i1.8547
Chicago
Widya Paramita Lokapirnasari, Oky Setyo Widodo, and Emy Koestanti. 2018. “Potensi Bakteri Lactococcus Sp. Dan Lactobacillus Sp. Untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan [Potential of Lactococcus Sp. and Lactobacillus Sp. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients].” Jurnal Ilmiah Perikanan Dan Kelautan 10 (1): 54–58. doi:10.20473/jipk.v10i1.8547.