Cita APA

Arboatti, A. S., Olivares, M. L., Sabbag, N. G., Costa, S. C., Zorrilla, S., & Sihufe, G. A. (2014). The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese. Web

Citación estilo Chicago

Arboatti, Ainelén Soledad, María Laura Olivares, Nora G. Sabbag, Silvia C. Costa, Susana Zorrilla, and Guillermo Adrian Sihufe. The Influence of Sodium Chloride Reduction On Physicochemical, Biochemical, 1 Rheological and Sensory Characteristics of Mozzarella Cheese. 2014.

Cita MLA

Arboatti, Ainelén Soledad, et al. The Influence of Sodium Chloride Reduction On Physicochemical, Biochemical, 1 Rheological and Sensory Characteristics of Mozzarella Cheese. 2014.