(2015). Evaluation of physicochemical and sensory properties of pasteurized cheese produced using sheep Lactobacillus csei and Plantarum strains isolated from traditional Lighvan cheese. Food Research Journal, 24(3), 413-423.
MLA
. "Evaluation of physicochemical and sensory properties of pasteurized cheese produced using sheep Lactobacillus csei and Plantarum strains isolated from traditional Lighvan cheese", Food Research Journal, 24, 3, 2015, 413-423.
HARVARD
(2015). 'Evaluation of physicochemical and sensory properties of pasteurized cheese produced using sheep Lactobacillus csei and Plantarum strains isolated from traditional Lighvan cheese', Food Research Journal, 24(3), pp. 413-423.
CHICAGO
, "Evaluation of physicochemical and sensory properties of pasteurized cheese produced using sheep Lactobacillus csei and Plantarum strains isolated from traditional Lighvan cheese," Food Research Journal, 24 3 (2015): 413-423,
VANCOUVER
Evaluation of physicochemical and sensory properties of pasteurized cheese produced using sheep Lactobacillus csei and Plantarum strains isolated from traditional Lighvan cheese. Food Research Journal, 2015; 24(3): 413-423.
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