PubAg

Main content area

MLA

Vieira, Patrícia, et al. "A Microbiological, Physicochemical, and Texture Study During Storage of Yoghurt Produced Under Isostatic Pressure." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 110, pp. 152-157. doi: 10.1016/j.lwt.2019.04.066

APA

Vieira, P., Pinto, C. A, Lopes-da-Silva, J. A, Remize, F., Barba, F. J, Marszałek, K., Delgadillo, I., & Saraiva, J. A. (2019). A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 110, 152-157. doi: 10.1016/j.lwt.2019.04.066

Chicago

Vieira, Patrícia, Carlos A Pinto, José A Lopes-da-Silva, Fabienne Remize, Francisco J Barba, Krystian Marszałek, Ivonne Delgadillo, and Jorge A Saraiva. "A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure" Lebensmittel-Wissenschaft + [i.e. und] Technologie 110, 1 (2019): 152-157. doi: 10.1016/j.lwt.2019.04.066