Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese

MLA

Voula Alexandraki, and Golfo Moatsou. “Para-κ-Casein during the Ripening and Storage of Low-PH, High-Moisture Feta Cheese.” The Journal of Dairy Research, vol. 85, no. 2, May 2018. 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.dedup.....02ee631e88b5bf35c6f925d2aa78ed43&authtype=sso&custid=ns315887.

APA

Voula Alexandraki, & Golfo Moatsou. (2018). Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese. The Journal of Dairy Research, 85(2).

Chicago

Voula Alexandraki, and Golfo Moatsou. 2018. “Para-κ-Casein during the Ripening and Storage of Low-PH, High-Moisture Feta Cheese.” The Journal of Dairy Research 85 (2). 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.dedup.....02ee631e88b5bf35c6f925d2aa78ed43&authtype=sso&custid=ns315887.