Murgia, M.A.; Deiana, P.; Nudda, A.; Correddu, F.; Montanari, L.; Mangia, N.P.
Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese. Fermentation 2020, 6, 119.
https://doi.org/10.3390/fermentation6040119
AMA Style
Murgia MA, Deiana P, Nudda A, Correddu F, Montanari L, Mangia NP.
Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese. Fermentation. 2020; 6(4):119.
https://doi.org/10.3390/fermentation6040119
Chicago/Turabian Style
Murgia, Marco A., Pietrino Deiana, Anna Nudda, Fabio Correddu, Luigi Montanari, and Nicoletta P. Mangia.
2020. "Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese" Fermentation 6, no. 4: 119.
https://doi.org/10.3390/fermentation6040119
APA Style
Murgia, M. A., Deiana, P., Nudda, A., Correddu, F., Montanari, L., & Mangia, N. P.
(2020). Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese. Fermentation, 6(4), 119.
https://doi.org/10.3390/fermentation6040119