MLA
Mulyani, Sri, et al. "Animal-Based Fermented Foods in Tropical Countries: Functional Aspects and Benefits." Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries, edited by Ahmad Ni'matullah Al-Baarri and Diana Nur Afifah, IGI Global, 2023, pp. 80-101. https://doi.org/10.4018/978-1-6684-5629-3.ch005
APA
Mulyani, S., Pramono, Y. B., & Handayani, I. (2023). Animal-Based Fermented Foods in Tropical Countries: Functional Aspects and Benefits. In A. Al-Baarri & D. Afifah (Eds.), Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries (pp. 80-101). IGI Global. https://doi.org/10.4018/978-1-6684-5629-3.ch005
Chicago
Mulyani, Sri, Yoyok Budi Pramono, and Isti Handayani. "Animal-Based Fermented Foods in Tropical Countries: Functional Aspects and Benefits." In Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries, edited by Ahmad Ni'matullah Al-Baarri and Diana Nur Afifah, 80-101. Hershey, PA: IGI Global, 2023. https://doi.org/10.4018/978-1-6684-5629-3.ch005
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