Costabel, L. M., Bergamini, C. V., Pozza, L., Cuffia, F., Candioti, M. C., & Hynes, E. R. (2018). Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses. Cambridge University Press.
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Chicago Style (17th ed.) Citation
Costabel, Luciana Maria, Carina Viviana Bergamini, Leila Pozza, Facundo Cuffia, Mario César Candioti, and Erica Rut Hynes. Influence of Chymosin Type and Curd Scalding Temperature on Proteolysis of Hard Cooked Cheeses. Cambridge University Press, 2018.
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MLA (9th ed.) Citation
Costabel, Luciana Maria, et al. Influence of Chymosin Type and Curd Scalding Temperature on Proteolysis of Hard Cooked Cheeses. Cambridge University Press, 2018.
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Warning: These citations may not always be 100% accurate.