APA (7th ed.) Citation

Patel, N., Amalfitano, N., & Bittante, G. Cows’ and buffalo milk for cooked fresh cheese: Preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz. Taylor & Francis Group.

Chicago Style (17th ed.) Citation

Patel, Nageshvar, Nicolò Amalfitano, and Giovanni Bittante. Cows’ and Buffalo Milk for Cooked Fresh Cheese: Preliminary Comparison of the Cheese-making Efficiency and Quality of Griddled Acid/heat-coagulated Paneer and Rennet-coagulated Tosella/Schiz. Taylor & Francis Group.

MLA (9th ed.) Citation

Patel, Nageshvar, et al. Cows’ and Buffalo Milk for Cooked Fresh Cheese: Preliminary Comparison of the Cheese-making Efficiency and Quality of Griddled Acid/heat-coagulated Paneer and Rennet-coagulated Tosella/Schiz. Taylor & Francis Group.