Sánchez-Gamboa, C.; Hicks-Pérez, L.; Gutiérrez-Méndez, N.; Heredia, N.; GarcÃa, S.; Nevárez-Moorillón, G.V.
Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations. Foods 2018, 7, 153.
https://doi.org/10.3390/foods7090153
AMA Style
Sánchez-Gamboa C, Hicks-Pérez L, Gutiérrez-Méndez N, Heredia N, GarcÃa S, Nevárez-Moorillón GV.
Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations. Foods. 2018; 7(9):153.
https://doi.org/10.3390/foods7090153
Chicago/Turabian Style
Sánchez-Gamboa, Cristina, Liliana Hicks-Pérez, Néstor Gutiérrez-Méndez, Norma Heredia, Santos GarcÃa, and Guadalupe Virginia Nevárez-Moorillón.
2018. "Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations" Foods 7, no. 9: 153.
https://doi.org/10.3390/foods7090153
APA Style
Sánchez-Gamboa, C., Hicks-Pérez, L., Gutiérrez-Méndez, N., Heredia, N., GarcÃa, S., & Nevárez-Moorillón, G. V.
(2018). Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations. Foods, 7(9), 153.
https://doi.org/10.3390/foods7090153