APA (7th ed.) Citation

Freitas, A. C., Fresno, J. M., Prieto, B., Franco, I., Malcata, F. X., & Carballo, J. (2011). How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese.

Chicago Style (17th ed.) Citation

Freitas, A. C., J. María Fresno, Bernardo Prieto, Imaculada Franco, F. Xavier Malcata, and Javier Carballo. How Milk Type, Coagulant, Salting Procedure and Ripening Time Affect the Profile of Free Amino Acids in Picante Da Beira Baixa Cheese. 2011.

MLA (8th ed.) Citation

Freitas, A. C., et al. How Milk Type, Coagulant, Salting Procedure and Ripening Time Affect the Profile of Free Amino Acids in Picante Da Beira Baixa Cheese. 2011.