APA (7th ed.) Citation

Burgos, L., Pece, N., & Maldonado, S. (2020). Textural, rheological and sensory properties of spreadable processed goat cheese. International Journal of Food Studies, 9(3), . https://doi.org/10.7455/ijfs/9.si.2020.a5

Chicago Style (17th ed.) Citation

Burgos, Laura, Nora Pece, and Silvina Maldonado. "Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese." International Journal of Food Studies 9, no. 3 (2020). https://doi.org/10.7455/ijfs/9.si.2020.a5.

MLA (9th ed.) Citation

Burgos, Laura, et al. "Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese." International Journal of Food Studies, vol. 9, no. 3, 2020, https://doi.org/10.7455/ijfs/9.si.2020.a5.