PubAg

Main content area

MLA

Ibáñez, Rodrigo A, David S Waldron, and Paul L.H McSweeney. "Effect of Fat Content and Temperature On the Translucency of Cheddar Cheese." International dairy journal, v. 54, pp. 33-42. doi: 10.1016/j.idairyj.2015.10.004

APA

Ibáñez, R. A, Waldron, D. S, & McSweeney, P. L.H. (2016). Effect of fat content and temperature on the translucency of Cheddar cheese. International dairy journal, 54, 33-42. doi: 10.1016/j.idairyj.2015.10.004

Chicago

Ibáñez, Rodrigo A., David S Waldron, and Paul L.H McSweeney. "Effect of fat content and temperature on the translucency of Cheddar cheese" International dairy journal 54, 1 (2016): 33-42. doi: 10.1016/j.idairyj.2015.10.004