Rukmelia, R. (2020). THE EFFECT OF FREEZING ON THE PROCESSING OF DRIED REBON SHRIMP AS A FORM OF LOCAL FOOD DIVERSIFICATION. Department of Food Technology.
Chicago Style (17th ed.) CitationRukmelia, Rukmelia. THE EFFECT OF FREEZING ON THE PROCESSING OF DRIED REBON SHRIMP AS A FORM OF LOCAL FOOD DIVERSIFICATION. Department of Food Technology, 2020.
MLA (8th ed.) CitationRukmelia, Rukmelia. THE EFFECT OF FREEZING ON THE PROCESSING OF DRIED REBON SHRIMP AS A FORM OF LOCAL FOOD DIVERSIFICATION. Department of Food Technology, 2020.
Warning: These citations may not always be 100% accurate.