Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria

MLA

Corbo, M. R., et al. “Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria.” Journal of Dairy Science, vol. 84, no. 3, Mar. 2001, pp. 551–61. EBSCOhost, https://doi.org/10.3168/jds.S0022-0302(01)74507-9.

APA

Corbo, M. R., Albenzio, M., De Angelis, M., Sevi, A., & Gobbetti, M. (2001). Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria. Journal of Dairy Science, 84(3), 551–561. https://doi.org/10.3168/jds.S0022-0302(01)74507-9

Chicago

Corbo, M.R., M. Albenzio, M. De Angelis, A. Sevi, and M. Gobbetti. 2001. “Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria.” Journal of Dairy Science 84 (3): 551–61. doi:10.3168/jds.S0022-0302(01)74507-9.