(2012). Technological characterisation of predominant Lactobacilli isolated from traditional Lighvan cheese. Food Research Journal, 21(4), 539-551.
MLA
. "Technological characterisation of predominant Lactobacilli isolated from traditional Lighvan cheese". Food Research Journal, 21, 4, 2012, 539-551.
HARVARD
(2012). 'Technological characterisation of predominant Lactobacilli isolated from traditional Lighvan cheese', Food Research Journal, 21(4), pp. 539-551.
VANCOUVER
Technological characterisation of predominant Lactobacilli isolated from traditional Lighvan cheese. Food Research Journal, 2012; 21(4): 539-551.
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