Siefarth, C.;                     Tran, T.B.T.;                     Mittermaier, P.;                     Pfeiffer, T.;                     Buettner, A.    
        Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality. Foods 2014, 3, 318-335.
    https://doi.org/10.3390/foods3020318
    AMA Style
    
                                Siefarth C,                                 Tran TBT,                                 Mittermaier P,                                 Pfeiffer T,                                 Buettner A.        
                Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality. Foods. 2014; 3(2):318-335.
        https://doi.org/10.3390/foods3020318
    
    Chicago/Turabian Style
    
                                Siefarth, Caroline,                                 Thi Bich Thao Tran,                                 Peter Mittermaier,                                 Thomas Pfeiffer,                                 and Andrea Buettner.        
                2014. "Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality" Foods 3, no. 2: 318-335.
        https://doi.org/10.3390/foods3020318
    
    APA Style
    
                                Siefarth, C.,                                 Tran, T. B. T.,                                 Mittermaier, P.,                                 Pfeiffer, T.,                                 & Buettner, A.        
        
        (2014). Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality. Foods, 3(2), 318-335.
        https://doi.org/10.3390/foods3020318