APA (7th ed.) Citation

HLA, S., CF, B., EA, E., AH, V., LP, C., RPC, N., . . . AG, C. (2017). Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing. Food research international (Ottawa, Ont.), 99(Pt 1), 247. https://doi.org/10.1016/j.foodres.2017.05.018

Chicago Style (17th ed.) Citation

HLA, Silva, et al. "Effect of Sodium Reduction and Flavor Enhancer Addition on Probiotic Prato Cheese Processing." Food Research International (Ottawa, Ont.) 99, no. Pt 1 (2017): 247. https://doi.org/10.1016/j.foodres.2017.05.018.

MLA (9th ed.) Citation

HLA, Silva, et al. "Effect of Sodium Reduction and Flavor Enhancer Addition on Probiotic Prato Cheese Processing." Food Research International (Ottawa, Ont.), vol. 99, no. Pt 1, 2017, p. 247, https://doi.org/10.1016/j.foodres.2017.05.018.