APA Zitierstil

Bord, C., Guerinon, D., & Lebecque, A. (2016). Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 22(5), 377. https://doi.org/10.1177/1082013215605201

Chicago Zitierstil

Bord, Cécile, Delphine Guerinon, und Annick Lebecque. "Impact of Heating on Sensory Properties of French Protected Designation of Origin (PDO) Blue Cheeses. Relationships with Physicochemical Parameters." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 22, no. 5 (2016): 377. https://dx.doi.org/10.1177/1082013215605201.

MLA Zitierstil

Bord, Cécile, et al. "Impact of Heating on Sensory Properties of French Protected Designation of Origin (PDO) Blue Cheeses. Relationships with Physicochemical Parameters." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 22, no. 5, 2016, p. 377.