González Ariceaga, C.C.; Afzal, M.I.; Umer, M.; Abbas, S.; Ahmad, H.; Sajjad, M.; Parvaiz, F.; Imdad, K.; Imran, M.; Maan, A.A.;
et al. Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods 2019, 8, 509.
https://doi.org/10.3390/foods8100509
AMA Style
González Ariceaga CC, Afzal MI, Umer M, Abbas S, Ahmad H, Sajjad M, Parvaiz F, Imdad K, Imran M, Maan AA,
et al. Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods. 2019; 8(10):509.
https://doi.org/10.3390/foods8100509
Chicago/Turabian Style
González Ariceaga, Citlalli Celeste, Muhammad Inam Afzal, Muhammad Umer, Shabbar Abbas, Haroon Ahmad, Muhammad Sajjad, Fahed Parvaiz, Kaleem Imdad, Muhammad Imran, Abid Aslam Maan,
and et al. 2019. "Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk" Foods 8, no. 10: 509.
https://doi.org/10.3390/foods8100509
APA Style
González Ariceaga, C. C., Afzal, M. I., Umer, M., Abbas, S., Ahmad, H., Sajjad, M., Parvaiz, F., Imdad, K., Imran, M., Maan, A. A., Khan, M. K. I., Ullah, A., Hernández-Montes, A., Aguirre-Mandujano, E., Villegas de Gante, A., Jacquot, M., & Cailliez-Grimal, C.
(2019). Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods, 8(10), 509.
https://doi.org/10.3390/foods8100509
