Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

MLA

Marta Ávila, et al. “Proteolysis, Lipolysis, Volatile Compounds, Texture, and Flavor of Hispánico Cheese Made Using Frozen Ewe Milk Curds Pressed for Different Times.” Journal of Dairy Science, vol. 93, no. 7, Dec. 2009. 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=edsair&AN=edsair.doi.dedup.....e0d98a3903e2b6299d46e2b77ec2ff80&authtype=sso&custid=ns315887.

APA

Marta Ávila, Antonia Picon, Estrella Fernández-García, M. Nuñez, Ana Rivas-Cañedo, & Pilar Gaya. (2009). Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times. Journal of Dairy Science, 93(7).

Chicago

Marta Ávila, Antonia Picon, Estrella Fernández-García, M. Nuñez, Ana Rivas-Cañedo, and Pilar Gaya. 2009. “Proteolysis, Lipolysis, Volatile Compounds, Texture, and Flavor of Hispánico Cheese Made Using Frozen Ewe Milk Curds Pressed for Different Times.” Journal of Dairy Science 93 (7). 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=edsair&AN=edsair.doi.dedup.....e0d98a3903e2b6299d46e2b77ec2ff80&authtype=sso&custid=ns315887.