S., W., N., C., & N., R. (2014). Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment.
Chicago Style CitationS., Wittanalai, Chandet N., and Rakariyatham N. Selection of Starter Cultures for the Production of Vegetarian Kapi, a Thai Fermented Condiment. 2014.
MLA CitationS., Wittanalai, Chandet N., and Rakariyatham N. Selection of Starter Cultures for the Production of Vegetarian Kapi, a Thai Fermented Condiment. 2014.
Warning: These citations may not always be 100% accurate.