Cite
Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese.
MLA
Valkaj, Kristijan, et al. “Suitability of the Infrared Spectroscopy and the Rheological Method for Distinguishing Traditional Cheese from Industrial Turoš Cheese.” Dairy / Mljekarstvo, vol. 64, no. 2, Apr. 2014, pp. 94–101. 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=96265024&authtype=sso&custid=ns315887.
APA
Valkaj, K., Zimmermann, B., Kalit, S., Rako, A., & Baranović, G. (2014). Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese. Dairy / Mljekarstvo, 64(2), 94–101.
Chicago
Valkaj, Kristijan, Boris Zimmermann, Samir Kalit, Ante Rako, and Goran Baranović. 2014. “Suitability of the Infrared Spectroscopy and the Rheological Method for Distinguishing Traditional Cheese from Industrial Turoš Cheese.” Dairy / Mljekarstvo 64 (2): 94–101. 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=96265024&authtype=sso&custid=ns315887.