Development and evaluation of whole-cell yeast lactase for use in dairy processing

MLA

Grootwassink, J. W. D., and J. A. Brodsky. “Development and Evaluation of Whole-Cell Yeast Lactase for Use in Dairy Processing.” Journal of Food Science (Wiley-Blackwell), vol. 51, no. 4, July 1986, p. 897. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=8160641&authtype=sso&custid=ns315887.

APA

Grootwassink, J. W. D., & Brodsky, J. A. (1986). Development and evaluation of whole-cell yeast lactase for use in dairy processing. Journal of Food Science (Wiley-Blackwell), 51(4), 897.

Chicago

Grootwassink, J. W. D., and J. A. Brodsky. 1986. “Development and Evaluation of Whole-Cell Yeast Lactase for Use in Dairy Processing.” Journal of Food Science (Wiley-Blackwell) 51 (4): 897. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=8160641&authtype=sso&custid=ns315887.