Cita APA

Hynes, E. R., Bach, C., Lamberet, G., Ogier, J. C., Son, O., & Delacroix Buchet, A. (2003). Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese. Web

Citación estilo Chicago

Hynes, Erica Rut, Cyrille Bach, Gilles Lamberet, Jean Claude Ogier, Olivier Son, and Agnès Delacroix Buchet. Contribution of Starter Lactococci and Adjunct Lactobacilli to Proteolysis, Volatile Profiles and Sensory Characteristics of Washed-curd Cheese. 2003.

Cita MLA

Hynes, Erica Rut, et al. Contribution of Starter Lactococci and Adjunct Lactobacilli to Proteolysis, Volatile Profiles and Sensory Characteristics of Washed-curd Cheese. 2003.