Zuleta, M. M. D. (2023). Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture. Instituto Tecnológico Metropolitano.
Chicago Style (17th ed.) CitationZuleta, Mónica María Durango. Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture. Instituto Tecnológico Metropolitano, 2023.
MLA (9th ed.) CitationZuleta, Mónica María Durango. Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture. Instituto Tecnológico Metropolitano, 2023.
Warning: These citations may not always be 100% accurate.