Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

MLA

Picón Gálvez, Antonia María, et al. Proteolysis, Lipolysis, Volatile Compounds, Texture, and Flavor of Hispánico Cheese Made Using Frozen Ewe Milk Curds Pressed for Different Times. 2010. 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.on1373153907&authtype=sso&custid=ns315887.

APA

Picón Gálvez, A. M., Gaya Sicilia, M. P., Fernández-García, E., Rivas-Cañedo, A., Ávila Arribas, M., & Núñez Gutiérrez, M. (2010). Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.

Chicago

Picón Gálvez, Antonia María, María Pilar Gaya Sicilia, E. Fernández-García, A. Rivas-Cañedo, Marta Ávila Arribas, and Manuel Núñez Gutiérrez. 2010. “Proteolysis, Lipolysis, Volatile Compounds, Texture, and Flavor of Hispánico Cheese Made Using Frozen Ewe Milk Curds Pressed for Different Times.” 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.on1373153907&authtype=sso&custid=ns315887.