Cita APA

Costabel, L. M., Bergamini, C. V., Pozza, L., Cuffia, F., Candioti, M. C., & Hynes, E. R. (2015). Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses. Web

Citación estilo Chicago

Costabel, Luciana Maria, Carina Viviana Bergamini, Leila Pozza, Facundo Cuffia, Mario César Candioti, and Erica Rut Hynes. Influence of Chymosin Type and Curd Scalding Temperature On Proteolysis of Hard Cooked Cheeses. 2015.

Cita MLA

Costabel, Luciana Maria, et al. Influence of Chymosin Type and Curd Scalding Temperature On Proteolysis of Hard Cooked Cheeses. 2015.