Rinaldi, S.; Palocci, G.; Di Giovanni, S.; Iacurto, M.; Tripaldi, C.
Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd. Molecules 2021, 26, 1405.
https://doi.org/10.3390/molecules26051405
AMA Style
Rinaldi S, Palocci G, Di Giovanni S, Iacurto M, Tripaldi C.
Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd. Molecules. 2021; 26(5):1405.
https://doi.org/10.3390/molecules26051405
Chicago/Turabian Style
Rinaldi, Simona, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto, and Carmela Tripaldi.
2021. "Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd" Molecules 26, no. 5: 1405.
https://doi.org/10.3390/molecules26051405
APA Style
Rinaldi, S., Palocci, G., Di Giovanni, S., Iacurto, M., & Tripaldi, C.
(2021). Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd. Molecules, 26(5), 1405.
https://doi.org/10.3390/molecules26051405