Božanić, R., Tratnik, L., & Drgalić, I. (2002). The properties and acceptability of fresh cheese produced using the mixture probiotic culture. Croatian Dairy Union.
استشهاد بنمط شيكاغوBožanić, Rajka, Ljubica Tratnik, و Ida Drgalić. The Properties and Acceptability of Fresh Cheese Produced Using the Mixture Probiotic Culture. Croatian Dairy Union, 2002.
MLA استشهادBožanić, Rajka, Ljubica Tratnik, و Ida Drgalić. The Properties and Acceptability of Fresh Cheese Produced Using the Mixture Probiotic Culture. Croatian Dairy Union, 2002.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.