Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds.

MLA

Ali, Abdelmoneim H., et al. “Properties of Low-Fat Cheddar Cheese Prepared from Bovine–camel Milk Blends: Chemical Composition, Microstructure, Rheology, and Volatile Compounds.” Journal of Dairy Science, vol. 107, no. 5, May 2024, pp. 2706–20. EBSCOhost, https://doi.org/10.3168/jds.2023-23795.

APA

Ali, A. H., Abu-Jdayil, B., Bamigbade, G., Kamal-Eldin, A., Hamed, F., Huppertz, T., Liu, S.-Q., & Ayyash, M. (2024). Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds. Journal of Dairy Science, 107(5), 2706–2720. https://doi.org/10.3168/jds.2023-23795

Chicago

Ali, Abdelmoneim H., Basim Abu-Jdayil, Gafar Bamigbade, Afaf Kamal-Eldin, Fathalla Hamed, Thom Huppertz, Shao-Quan Liu, and Mutamed Ayyash. 2024. “Properties of Low-Fat Cheddar Cheese Prepared from Bovine–camel Milk Blends: Chemical Composition, Microstructure, Rheology, and Volatile Compounds.” Journal of Dairy Science 107 (5): 2706–20. doi:10.3168/jds.2023-23795.