Cita APA

Garitta, L. G., Vélez, M. A., Rodríguez, G., Perotti, M. C., & Hynes, E. R. (2021). Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology. Web

Citación estilo Chicago

Garitta, Lorena Garitta, María Ayelén Vélez, Graciela Rodríguez, Maria Cristina Perotti, and Erica Rut Hynes. Determination of Optimum Ripening Time in Hard Cooked Cheeses (Reggianito Type) Using Survival Analysis Statistics: Modified Versus Traditional Cheese Making Technology. 2021.

Cita MLA

Garitta, Lorena Garitta, et al. Determination of Optimum Ripening Time in Hard Cooked Cheeses (Reggianito Type) Using Survival Analysis Statistics: Modified Versus Traditional Cheese Making Technology. 2021.