Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment

MLA

Iucci, Luciana, et al. Improvement of Sensory Characteristics of Probiotic Fermented Milks Using Milk High Pressure Homogenization Treatment. Jan. 2006. 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.od......4094..853f20fbc47379e90623f63492b1d926&authtype=sso&custid=ns315887.

APA

Iucci, L., Patrignani, F., Vallicelli, M., Lanciotti, R., Guerzoni, M. E., J. M. Mathara, & W. H. Holzapfel. (2006). Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment.

Chicago

Iucci, Luciana, Francesca Patrignani, Melania Vallicelli, Rosalba Lanciotti, Maria Elisabetta Guerzoni, J. M. Mathara, and W. H. Holzapfel. 2006. “Improvement of Sensory Characteristics of Probiotic Fermented Milks Using Milk High Pressure Homogenization Treatment,” January. 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.od......4094..853f20fbc47379e90623f63492b1d926&authtype=sso&custid=ns315887.