Hutchinson, U. F., & Ntwampe, S. K. O. (2017). Non-saccharomyces yeast and acetic acid bacteria in balsamic-styled vinegar production: A biochemical process analysis. Cape Peninsula University of Technology.
Chicago Style (17th ed.) CitationHutchinson, Ucrecia Faith, and Seteno Karabo O. Ntwampe. Non-saccharomyces Yeast and Acetic Acid Bacteria in Balsamic-styled Vinegar Production: A Biochemical Process Analysis. Cape Peninsula University of Technology, 2017.
MLA (8th ed.) CitationHutchinson, Ucrecia Faith, and Seteno Karabo O. Ntwampe. Non-saccharomyces Yeast and Acetic Acid Bacteria in Balsamic-styled Vinegar Production: A Biochemical Process Analysis. Cape Peninsula University of Technology, 2017.
Warning: These citations may not always be 100% accurate.