APA Style

Charmenita, C. (2024). Effects of High-Pressure Processing on the Physicochemical, Microstructural, and Sensory Properties of Indonesian Satay Produced from Chicken, Tempeh, and Shiitake Mushroom . i3L, Jakarta: i3L Press.

MLA Style

Charmenita, Chrisanta. "Effects of High-Pressure Processing on the Physicochemical, Microstructural, and Sensory Properties of Indonesian Satay Produced from Chicken, Tempeh, and Shiitake Mushroom". i3L, Jakarta: i3L Press, 2024. Thesis.