Cite

A review of the feasibility of producing processed cheese using non-enzymatic direct acidification procedures

MLA

M. Ashraf Pal. “A Review of the Feasibility of Producing Processed Cheese Using Non-Enzymatic Direct Acidification Procedures.” International Journal of Food Science and Technology, vol. 37, Mar. 2002, pp. 229–37. EBSCOhost, https://doi.org/10.1046/j.1365-2621.2002.00561.x.



APA

M. Ashraf Pal. (2002). A review of the feasibility of producing processed cheese using non-enzymatic direct acidification procedures. International Journal of Food Science and Technology, 37, 229–237. https://doi.org/10.1046/j.1365-2621.2002.00561.x



Chicago

M. Ashraf Pal. 2002. “A Review of the Feasibility of Producing Processed Cheese Using Non-Enzymatic Direct Acidification Procedures.” International Journal of Food Science and Technology 37 (March): 229–37. doi:10.1046/j.1365-2621.2002.00561.x.