Chong , S. Y. (2024). Optimizing production conditions, sensory attributes, and consumer acceptance of gaba soy sauce using Aspergillus sp., Bacillus sp., and Tetragenococcus sp. and sustainable production strategies / Chong Shin Yee.
शिकागो शैली (17वां संस्करण) प्रशस्ति पत्रChong , Shin Yee. Optimizing Production Conditions, Sensory Attributes, and Consumer Acceptance of Gaba Soy Sauce Using Aspergillus Sp., Bacillus Sp., and Tetragenococcus Sp. and Sustainable Production Strategies / Chong Shin Yee. 2024.
एमएलए (9वां संस्करण) प्रशस्ति पत्रChong , Shin Yee. Optimizing Production Conditions, Sensory Attributes, and Consumer Acceptance of Gaba Soy Sauce Using Aspergillus Sp., Bacillus Sp., and Tetragenococcus Sp. and Sustainable Production Strategies / Chong Shin Yee. 2024.
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