APA Zitierstil

Cuffia, F., Bergamini, C. V., Hynes, É. R., Wolf, I. V., & Perotti, M. C. (2020). Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 26(2), 173. https://doi.org/10.1177/1082013219881512

Chicago Zitierstil

Cuffia, Facundo, Carina V. Bergamini, Érica R. Hynes, Irma V. Wolf, und María C. Perotti. "Evaluation of Autochthonous Cultures to Improve the Cheese Flavor: A Case Study in Hard Cheese Model." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 26, no. 2 (2020): 173. https://dx.doi.org/10.1177/1082013219881512.

MLA Zitierstil

Cuffia, Facundo, et al. "Evaluation of Autochthonous Cultures to Improve the Cheese Flavor: A Case Study in Hard Cheese Model." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 26, no. 2, 2020, p. 173.