Rapid Determination of Swiss Cheese Composition by Fourier Transform Infrared/Attenuated Total Reflectance Spectroscopy

MLA

Luis E. Rodriguez-Saona, et al. “Rapid Determination of Swiss Cheese Composition by Fourier Transform Infrared/Attenuated Total Reflectance Spectroscopy.” Journal of Dairy Science, vol. 89, May 2006, pp. 1407–12. EBSCOhost, https://doi.org/10.3168/jds.s0022-0302(06)72209-3.

APA

Luis E. Rodriguez-Saona, Nurcan Koca, W.J. Harper, & V.B. Alvarez. (2006). Rapid Determination of Swiss Cheese Composition by Fourier Transform Infrared/Attenuated Total Reflectance Spectroscopy. Journal of Dairy Science, 89, 1407–1412. https://doi.org/10.3168/jds.s0022-0302(06)72209-3

Chicago

Luis E. Rodriguez-Saona, Nurcan Koca, W.J. Harper, and V.B. Alvarez. 2006. “Rapid Determination of Swiss Cheese Composition by Fourier Transform Infrared/Attenuated Total Reflectance Spectroscopy.” Journal of Dairy Science 89 (May): 1407–12. doi:10.3168/jds.s0022-0302(06)72209-3.