Effect of Addition of Selected Solid Cosolutes and Pectin on Viscoelastic Properties of Model Processed Cheese

MLA

Macků, Ivana, et al. Effect of Addition of Selected Solid Cosolutes and Pectin on Viscoelastic Properties of Model Processed Cheese. 2009. 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=edsoai&AN=edsoai.ocn904794079&authtype=sso&custid=ns315887.

APA

Macků, I., Buňka, F., Voldánová, B., & Pavlínek, V. (2009). Effect of Addition of Selected Solid Cosolutes and Pectin on Viscoelastic Properties of Model Processed Cheese.

Chicago

Macků, Ivana, František Buňka, Barbora Voldánová, and Vladimír Pavlínek. 2009. “Effect of Addition of Selected Solid Cosolutes and Pectin on Viscoelastic Properties of Model Processed Cheese.” 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=edsoai&AN=edsoai.ocn904794079&authtype=sso&custid=ns315887.