Carrillo-López, L.M.; Huerta-Jiménez, M.; Morales-RodrÃguez, S.; Gámez-Piñón, J.R.; Carballo-Carballo, D.E.; Gutiérrez-Méndez, N.; Alarcón-Rojo, A.D.
Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk. Processes 2023, 11, 1122.
https://doi.org/10.3390/pr11041122
AMA Style
Carrillo-López LM, Huerta-Jiménez M, Morales-RodrÃguez S, Gámez-Piñón JR, Carballo-Carballo DE, Gutiérrez-Méndez N, Alarcón-Rojo AD.
Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk. Processes. 2023; 11(4):1122.
https://doi.org/10.3390/pr11041122
Chicago/Turabian Style
Carrillo-López, Luis M., Mariana Huerta-Jiménez, Simón Morales-RodrÃguez, Jesús R. Gámez-Piñón, Diego E. Carballo-Carballo, Néstor Gutiérrez-Méndez, and Alma D. Alarcón-Rojo.
2023. "Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk" Processes 11, no. 4: 1122.
https://doi.org/10.3390/pr11041122
APA Style
Carrillo-López, L. M., Huerta-Jiménez, M., Morales-RodrÃguez, S., Gámez-Piñón, J. R., Carballo-Carballo, D. E., Gutiérrez-Méndez, N., & Alarcón-Rojo, A. D.
(2023). Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk. Processes, 11(4), 1122.
https://doi.org/10.3390/pr11041122
