(2012). Effect of Lactobacillus plantarum and Bifidobacterium bifidum on the proteolysis profile of the Iranian white cheese produced by ultrafiltration. Food Research Journal, 22(3), 337-346.
MLA
. "Effect of Lactobacillus plantarum and Bifidobacterium bifidum on the proteolysis profile of the Iranian white cheese produced by ultrafiltration". Food Research Journal, 22, 3, 2012, 337-346.
HARVARD
(2012). 'Effect of Lactobacillus plantarum and Bifidobacterium bifidum on the proteolysis profile of the Iranian white cheese produced by ultrafiltration', Food Research Journal, 22(3), pp. 337-346.
VANCOUVER
Effect of Lactobacillus plantarum and Bifidobacterium bifidum on the proteolysis profile of the Iranian white cheese produced by ultrafiltration. Food Research Journal, 2012; 22(3): 337-346.
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