ANTIOXIDANT ACTIVITY, AMINO ACID PROFILE AND MICROBIAL QUALITY OF BEBONTOT, A BALINESE TRADITIONAL FERMENTED CHICKEN MEAT PRODUCTS

MLA

Okarini I. A., et al. “Antioxidant Activity, Amino Acid Profile and Microbial Quality of Bebontot, a Balinese Traditional Fermented Chicken Meat Products.” Majalah Ilmiah Peternakan, vol. 22, no. 3, Oct. 2019, pp. 93–103. EBSCOhost, https://doi.org/10.24843/MIP.2019.v22.i03.p01.

APA

Okarini I. A., H. Purnomo, Aulanni’am ., & L. E. Radiati. (2019). Antioxidant Activity, Amino Acid Profile and Microbial Quality of Bebontot, a Balinese Traditional Fermented Chicken Meat Products. Majalah Ilmiah Peternakan, 22(3), 93–103. https://doi.org/10.24843/MIP.2019.v22.i03.p01

Chicago

Okarini I. A., H. Purnomo, Aulanni’am ., and L. E. Radiati. 2019. “Antioxidant Activity, Amino Acid Profile and Microbial Quality of Bebontot, a Balinese Traditional Fermented Chicken Meat Products.” Majalah Ilmiah Peternakan 22 (3): 93–103. doi:10.24843/MIP.2019.v22.i03.p01.