APA (7th ed.) Citation

Burgos, L., Pece, N., & Maldonado, S. Textural, rheological and sensory properties of spreadable processed goat cheese. ISEKI_Food Association (IFA).

Chicago Style (17th ed.) Citation

Burgos, Laura, Nora Pece, and Silvina Maldonado. Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese. ISEKI_Food Association (IFA).

MLA (9th ed.) Citation

Burgos, Laura, et al. Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese. ISEKI_Food Association (IFA).

Warning: These citations may not always be 100% accurate.