APA (7th ed.) Citation

Fitriyani, F., Najah, Z., & Kusumasari, S. Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method. Department of Food Technology.

Chicago Style (17th ed.) Citation

Fitriyani, Fitriyani, Zulfatun Najah, and Septariawulan Kusumasari. Characteristics of Milkfish (Chanos Chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method. Department of Food Technology.

MLA (9th ed.) Citation

Fitriyani, Fitriyani, et al. Characteristics of Milkfish (Chanos Chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method. Department of Food Technology.