Sousa, M. J., Balcão, V. M., & Malcata, F. X. (2011). Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant.
Citação do estilo Chicago (17ª ed.)Sousa, M. José, Victor M. Balcão, e F. Xavier Malcata. Evolution of Free Fatty Acid Profile During Ripening in Cheeses Manufactured from Bovine, Ovine and Caprine Milks with Extracts of Cynara Cardunculus as Coagulant. 2011.
Citação MLA (8ª ed.)Sousa, M. José, et al. Evolution of Free Fatty Acid Profile During Ripening in Cheeses Manufactured from Bovine, Ovine and Caprine Milks with Extracts of Cynara Cardunculus as Coagulant. 2011.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.