Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review

MLA

Xiaofeng Xia, et al. “Production, Composition and Preservation of Micellar Casein Concentrate and Its Application in Cheesemaking: A Review.” International Journal of Dairy Technology, vol. 75, Dec. 2021, pp. 46–58. 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.doi...........0aa214a4a04ed4bc7f9ec7d8c00db08f&authtype=sso&custid=ns315887.

APA

Xiaofeng Xia, John T Tobin, Mark A Fenelon, Paul L H Mcsweeney, & Jeremiah J Sheehan. (2021). Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review. International Journal of Dairy Technology, 75, 46–58.

Chicago

Xiaofeng Xia, John T Tobin, Mark A Fenelon, Paul L H Mcsweeney, and Jeremiah J Sheehan. 2021. “Production, Composition and Preservation of Micellar Casein Concentrate and Its Application in Cheesemaking: A Review.” International Journal of Dairy Technology 75 (December): 46–58. 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.doi...........0aa214a4a04ed4bc7f9ec7d8c00db08f&authtype=sso&custid=ns315887.