Ardhi, F. P., Amertaningtyas, D., Wati, A. M., & Saleha, R. A. (2024). Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content. University of Brawijaya.
Chicago Style (17th ed.) CitationArdhi, Ferdyansyah Prasetya, Dedes Amertaningtyas, Anif Mukaromah Wati, and Rischa Amalia Saleha. Effects of Tea (Camellia Sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content. University of Brawijaya, 2024.
MLA (9th ed.) CitationArdhi, Ferdyansyah Prasetya, et al. Effects of Tea (Camellia Sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content. University of Brawijaya, 2024.
Warning: These citations may not always be 100% accurate.