Development of strained probiotic yoghurt with natural additives: Effect of beef bone broth and other additives on physicochemical and sensory properties during storage.

MLA

Yerlikaya, Sabire, and Hanife Simsek. “Development of Strained Probiotic Yoghurt with Natural Additives: Effect of Beef Bone Broth and Other Additives on Physicochemical and Sensory Properties during Storage. (German).” Fleischwirtschaft, no. 11, Nov. 2022, pp. 79–84. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=160207320&authtype=sso&custid=ns315887.

APA

Yerlikaya, S., & Simsek, H. (2022). Development of strained probiotic yoghurt with natural additives: Effect of beef bone broth and other additives on physicochemical and sensory properties during storage. (German). Fleischwirtschaft, 11, 79–84.

Chicago

Yerlikaya, Sabire, and Hanife Simsek. 2022. “Development of Strained Probiotic Yoghurt with Natural Additives: Effect of Beef Bone Broth and Other Additives on Physicochemical and Sensory Properties during Storage. (German).” Fleischwirtschaft, no. 11 (November): 79–84. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=160207320&authtype=sso&custid=ns315887.