Studies from Edge University in the Area of Food Bioscience Reported (Benzoic Acid Formation and Its Relationship With Microbial Properties In Traditional Turkish Cheese Varieties)

MLA

“Studies from Edge University in the Area of Food Bioscience Reported (Benzoic Acid Formation and Its Relationship With Microbial Properties In Traditional Turkish Cheese Varieties).” Food Weekly News, 22 July 2021, p. 355. 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=edsggo&AN=edsgcl.668913742&authtype=sso&custid=ns315887.

APA

Studies from Edge University in the Area of Food Bioscience Reported (Benzoic Acid Formation and Its Relationship With Microbial Properties In Traditional Turkish Cheese Varieties). (2021, July 22). Food Weekly News, 355.

Chicago

Food Weekly News. 2021. “Studies from Edge University in the Area of Food Bioscience Reported (Benzoic Acid Formation and Its Relationship With Microbial Properties In Traditional Turkish Cheese Varieties),” July 22. 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=edsggo&AN=edsgcl.668913742&authtype=sso&custid=ns315887.