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 .
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.
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.