Cite
Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
MLA
Maria Elieidy Gomes de Oliveira, et al. “Technological, Physicochemical and Sensory Characteristics of a Brazilian Semi-Hard Goat Cheese (Coalho) with Added Probiotic Lactic Acid Bacteria.” Scientia Agricola, vol. 69, no. 6, Dec. 2012, pp. 370–79. EBSCOhost, https://doi.org/10.1590/S0103-90162012000600005.
APA
Maria Elieidy Gomes de Oliveira, Estefânia Fernandes Garcia, Rita de Cássia Ramos do Egypto Queiroga, & Evandro Leite de Souza. (2012). Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria. Scientia Agricola, 69(6), 370–379. https://doi.org/10.1590/S0103-90162012000600005
Chicago
Maria Elieidy Gomes de Oliveira, Estefânia Fernandes Garcia, Rita de Cássia Ramos do Egypto Queiroga, and Evandro Leite de Souza. 2012. “Technological, Physicochemical and Sensory Characteristics of a Brazilian Semi-Hard Goat Cheese (Coalho) with Added Probiotic Lactic Acid Bacteria.” Scientia Agricola 69 (6): 370–79. doi:10.1590/S0103-90162012000600005.