Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses

MLA

Miocinovic, J., et al. Proteolysis during Ripening of Traditional Montenegrin White Brined Pljevlja Cheeses. 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=edsair&AN=edsair.dedup.wf.001..01f623277979070f3a5d67a9b7e241fc&authtype=sso&custid=ns315887. Accessed 15 Feb. 2025.

APA

Miocinovic, J., Zorana Miloradovic, Radovanovic, M., Perunicic, S., Pudja, P., & Mirecki, S. (n.d.). Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses.

Chicago

Miocinovic, J., Zorana Miloradovic, M. Radovanovic, S. Perunicic, P. Pudja, and S. Mirecki. 2025. “Proteolysis during Ripening of Traditional Montenegrin White Brined Pljevlja Cheeses.” Accessed February 15. 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=edsair&AN=edsair.dedup.wf.001..01f623277979070f3a5d67a9b7e241fc&authtype=sso&custid=ns315887.