APA (7th ed.) Citation

Zantar, S., Zantar, Y., Benicha, M., Laglaoui, A., GALIOU, O. E., & Zerrouk, M. H. Autochthonous Starter Effect on Microbiological, Physicochemical Characteristics, and Fatty Acids Content of Moroccan Goat’s Milk Cheese During Ripening. National Institute of Agronomic Research "INRA" Morocco.

Chicago Style (17th ed.) Citation

Zantar, Said, Yousra Zantar, Mohamed Benicha, Amin Laglaoui, Ouiam EL GALIOU, and Mounir Hassani Zerrouk. Autochthonous Starter Effect on Microbiological, Physicochemical Characteristics, and Fatty Acids Content of Moroccan Goat’s Milk Cheese During Ripening. National Institute of Agronomic Research "INRA" Morocco.

MLA (9th ed.) Citation

Zantar, Said, et al. Autochthonous Starter Effect on Microbiological, Physicochemical Characteristics, and Fatty Acids Content of Moroccan Goat’s Milk Cheese During Ripening. National Institute of Agronomic Research "INRA" Morocco.