Cita APA

Alberini, I. C., Miccolo, M. E., & Rubiolo, A. C. (2015). Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period. Web

Citación estilo Chicago

Alberini, Ivana Cecilia, María Eugenia Miccolo, and Amelia Catalina Rubiolo. Textural and Chemical Changes During Ripening of Port Salut Argentine Light Cheese With Milk Proteine Concentrate After Long Frozen Storage Period. 2015.

Cita MLA

Alberini, Ivana Cecilia, María Eugenia Miccolo, and Amelia Catalina Rubiolo. Textural and Chemical Changes During Ripening of Port Salut Argentine Light Cheese With Milk Proteine Concentrate After Long Frozen Storage Period. 2015.