Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process.

MLA

Manzo, Nadia, et al. “Using Whey Proteins to Detect the Addition of Bovine Milk Fat in Buffalo Cream Destined for the Butter-Making Process.” Food Control, vol. 81, Nov. 2017, pp. 164–67. EBSCOhost, https://doi.org/10.1016/j.foodcont.2017.06.002.

APA

Manzo, N., Pizzolongo, F., Montefusco, I., Romano, A., Masi, P., & Romano, R. (2017). Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process. Food Control, 81, 164–167. https://doi.org/10.1016/j.foodcont.2017.06.002

Chicago

Manzo, Nadia, Fabiana Pizzolongo, Immacolata Montefusco, Annalisa Romano, Paolo Masi, and Raffaele Romano. 2017. “Using Whey Proteins to Detect the Addition of Bovine Milk Fat in Buffalo Cream Destined for the Butter-Making Process.” Food Control 81 (November): 164–67. doi:10.1016/j.foodcont.2017.06.002.