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
Style de citation ChicagoBord, Cécile, Delphine Guerinon, et 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.
Style de citation MLABord, 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.