Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses.

MLA

Karamoko, Gaoussou, and Romdhane Karoui. “Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses.” Foods, vol. 13, no. 19, Oct. 2024, p. 3086. EBSCOhost, https://doi.org/10.3390/foods13193086.

APA

Karamoko, G., & Karoui, R. (2024). Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses. Foods, 13(19), 3086. https://doi.org/10.3390/foods13193086

Chicago

Karamoko, Gaoussou, and Romdhane Karoui. 2024. “Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses.” Foods 13 (19): 3086. doi:10.3390/foods13193086.