Cite
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
MLA
Coppola, Salvatore, et al. “Evaluation of Microbial Diversity during the Manufacture of Fior Di Latte Di Agerola, a Traditional Raw Milk Pasta-Filata Cheese of the Naples Area.” The Journal of Dairy Research, vol. 73, no. 3, Aug. 2006, pp. 264–72. EBSCOhost, https://doi.org/10.1017/S0022029906001804.
APA
Coppola, S., Fusco, V., Andolfi, R., Aponte, M., Blaiotta, G., Ercolini, D., & Moschetti, G. (2006). Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area. The Journal of Dairy Research, 73(3), 264–272. https://doi.org/10.1017/S0022029906001804
Chicago
Coppola, Salvatore, Vincenzina Fusco, Rosamaria Andolfi, Maria Aponte, Giuseppe Blaiotta, Danilo Ercolini, and Giancarlo Moschetti. 2006. “Evaluation of Microbial Diversity during the Manufacture of Fior Di Latte Di Agerola, a Traditional Raw Milk Pasta-Filata Cheese of the Naples Area.” The Journal of Dairy Research 73 (3): 264–72. doi:10.1017/S0022029906001804.