El-Garhi, H. M., El-Aidie, S. A., Rashid, N. A., & Hayee, Z. A. (2018). Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 24(6), 465. https://doi.org/10.1177/1082013218766979
Style de citation ChicagoEl-Garhi, Hosam-Eddin M., Safaa Am El-Aidie, Norizzah A. Rashid, et Zaibunnisa A. Hayee. "Quality Improvement of Spreadable Processed Cheese Made from Ultrafiltered Milk Retentates Using Commercial Starter Cultures." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 24, no. 6 (2018): 465. https://dx.doi.org/10.1177/1082013218766979.
Style de citation MLAEl-Garhi, Hosam-Eddin M., et al. "Quality Improvement of Spreadable Processed Cheese Made from Ultrafiltered Milk Retentates Using Commercial Starter Cultures." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 6, 2018, p. 465.