Pawlos, M.;                     Znamirowska-Piotrowska, A.;                     Kowalczyk, M.;                     Zaguła, G.;                     Szajnar, K.    
        Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk. Foods 2023, 12, 3703.
    https://doi.org/10.3390/foods12193703
    AMA Style
    
                                Pawlos M,                                 Znamirowska-Piotrowska A,                                 Kowalczyk M,                                 Zaguła G,                                 Szajnar K.        
                Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk. Foods. 2023; 12(19):3703.
        https://doi.org/10.3390/foods12193703
    
    Chicago/Turabian Style
    
                                Pawlos, Małgorzata,                                 Agata Znamirowska-Piotrowska,                                 Magdalena Kowalczyk,                                 Grzegorz Zaguła,                                 and Katarzyna Szajnar.        
                2023. "Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk" Foods 12, no. 19: 3703.
        https://doi.org/10.3390/foods12193703
    
    APA Style
    
                                Pawlos, M.,                                 Znamirowska-Piotrowska, A.,                                 Kowalczyk, M.,                                 Zaguła, G.,                                 & Szajnar, K.        
        
        (2023). Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk. Foods, 12(19), 3703.
        https://doi.org/10.3390/foods12193703