Cuffia, F., Pavón, Y., George, G., Reinheimer, J., & Burns, P. (2019). Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 25(7), 588. https://doi.org/10.1177/1082013219854563
Style de citation ChicagoCuffia, Facundo, Yanina Pavón, Guillermo George, Jorge Reinheimer, et Patricia Burns. "Effect of Storage Temperature on the Chemical, Microbiological, and Sensory Characteristics of Pasta Filata Soft Cheese Containing Probiotic Lactobacilli." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 25, no. 7 (2019): 588. https://dx.doi.org/10.1177/1082013219854563.
Style de citation MLACuffia, Facundo, et al. "Effect of Storage Temperature on the Chemical, Microbiological, and Sensory Characteristics of Pasta Filata Soft Cheese Containing Probiotic Lactobacilli." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 25, no. 7, 2019, p. 588.