Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis.

MLA

Rovira, Silvia, et al. “Microstructure of Industrially Manufactured Goat Cheese Queso de Murcia Al Vino during Synaeresis.” International Journal of Dairy Technology, vol. 66, no. 3, Aug. 2013, pp. 382–89. EBSCOhost, https://doi.org/10.1111/1471-0307.12050.

APA

Rovira, S., Garcia, V., Laencina, J., & López, M. B. (2013). Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis. International Journal of Dairy Technology, 66(3), 382–389. https://doi.org/10.1111/1471-0307.12050

Chicago

Rovira, Silvia, Victor Garcia, Jose Laencina, and Maria Belen López. 2013. “Microstructure of Industrially Manufactured Goat Cheese Queso de Murcia Al Vino during Synaeresis.” International Journal of Dairy Technology 66 (3): 382–89. doi:10.1111/1471-0307.12050.