Pappa, E.C.; Kondyli, E.; Bosnea, L.; Mataragas, M.; Giannouli, A.; Tsiraki, M.
Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese. Foods 2020, 9, 736.
https://doi.org/10.3390/foods9060736
AMA Style
Pappa EC, Kondyli E, Bosnea L, Mataragas M, Giannouli A, Tsiraki M.
Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese. Foods. 2020; 9(6):736.
https://doi.org/10.3390/foods9060736
Chicago/Turabian Style
Pappa, Eleni C., Efthymia Kondyli, Loulouda Bosnea, Marios Mataragas, Agathi Giannouli, and Maria Tsiraki.
2020. "Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese" Foods 9, no. 6: 736.
https://doi.org/10.3390/foods9060736
APA Style
Pappa, E. C., Kondyli, E., Bosnea, L., Mataragas, M., Giannouli, A., & Tsiraki, M.
(2020). Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese. Foods, 9(6), 736.
https://doi.org/10.3390/foods9060736