Castañeda, R., Vassal, L., Gripon, J., Rousseau, M., INTI-Lácteos. Buenos Aires, A., & Station de Recherches Laitieres. INRA. Jouy-en-Josas, F. (1990). Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions. Association for the Advancement of Dairy Science.
Cita Chicago Style (17a ed.)Castañeda, R., L. Vassal, J.-C Gripon, Micheline Rousseau, AR INTI-Lácteos. Buenos Aires, y FR Station de Recherches Laitieres. INRA. Jouy-en-Josas. Accelerated Ripening of a Saint-Paulin Cheese Variant by Addition of Heat-shocked Lactobacillus Suspensions. Association for the Advancement of Dairy Science, 1990.
Cita MLA (8a ed.)Castañeda, R., et al. Accelerated Ripening of a Saint-Paulin Cheese Variant by Addition of Heat-shocked Lactobacillus Suspensions. Association for the Advancement of Dairy Science, 1990.