Cita APA

Božanić, R., Tratnik, L., & Drgalić, I. (2002). The properties and acceptability of fresh cheese produced using the mixture probiotic culture. Croatian Dairy Union.

Citación estilo Chicago

Božanić, Rajka, Ljubica Tratnik, and Ida Drgalić. The Properties and Acceptability of Fresh Cheese Produced Using the Mixture Probiotic Culture. Croatian Dairy Union, 2002.

Cita MLA

Božanić, Rajka, Ljubica Tratnik, and Ida Drgalić. The Properties and Acceptability of Fresh Cheese Produced Using the Mixture Probiotic Culture. Croatian Dairy Union, 2002.

Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.