Galante, M., Pavón, Y., Lazzaroni, S., Soazo, M. d. V., Costa, S., Boeris, V., . . . Rozycki, S. (2017). Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese. Elsevier.
Cita Chicago Style (17a ed.)Galante, Micaela, Yanina Pavón, Sandra Lazzaroni, Marina del Valle Soazo, Silvia Costa, Valeria Boeris, Patricia Hilda Risso, y Sergio Rozycki. Effect of Cholesterol-reduced and Zinc Fortification Treatments on Physicochemical, Functional, Textural, Microstructural and Sensory Properties of Soft Cheese. Elsevier, 2017.
Cita MLA (8a ed.)Galante, Micaela, et al. Effect of Cholesterol-reduced and Zinc Fortification Treatments on Physicochemical, Functional, Textural, Microstructural and Sensory Properties of Soft Cheese. Elsevier, 2017.