(2016). Chemical, sensory and physical characteristics of low-fat White cheese, produced by standardized milk with milk protein concentrate. Food Research Journal, 25(4), 517-525.
MLA
. "Chemical, sensory and physical characteristics of low-fat White cheese, produced by standardized milk with milk protein concentrate", Food Research Journal, 25, 4, 2016, 517-525.
HARVARD
(2016). 'Chemical, sensory and physical characteristics of low-fat White cheese, produced by standardized milk with milk protein concentrate', Food Research Journal, 25(4), pp. 517-525.
CHICAGO
, "Chemical, sensory and physical characteristics of low-fat White cheese, produced by standardized milk with milk protein concentrate," Food Research Journal, 25 4 (2016): 517-525,
VANCOUVER
Chemical, sensory and physical characteristics of low-fat White cheese, produced by standardized milk with milk protein concentrate. Food Research Journal, 2016; 25(4): 517-525.
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