APA Style

Naidu, N, C. (2020). SURVIVAL OF POTENTIAL FOOD PATHOGENS (STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI O157:H7) DURING MOROMI PERMENTATION IN THE PRODUCTION OF LOW-SALT SOY SAUCE . : .

MLA Style

Naidu, Navitri, Chandra. "SURVIVAL OF POTENTIAL FOOD PATHOGENS (STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI O157:H7) DURING MOROMI PERMENTATION IN THE PRODUCTION OF LOW-SALT SOY SAUCE". : , 2020. Thesis.