Andersson, C. (2019). Impact of starter culture on curd manufacture –one of the most commonly consumedfermented milk products of Sri Lanka. SLU/Department of Molecular Sciences.
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Chicago Style (17th ed.) Citation
Andersson, Cecilia. Impact of Starter Culture on Curd Manufacture –one of the Most Commonly Consumedfermented Milk Products of Sri Lanka. SLU/Department of Molecular Sciences, 2019.
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MLA (9th ed.) Citation
Andersson, Cecilia. Impact of Starter Culture on Curd Manufacture –one of the Most Commonly Consumedfermented Milk Products of Sri Lanka. SLU/Department of Molecular Sciences, 2019.
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Warning: These citations may not always be 100% accurate.