APA (7th ed.) Citation

HLA, S., CF, B., EA, E., RPC, N., RS, R., J, M., . . . AG, C. (2018). Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time. Food chemistry, 248, 192. https://doi.org/10.1016/j.foodchem.2017.12.064

Chicago Style (17th ed.) Citation

HLA, Silva, et al. "Partial Substitution of NaCl by KCl and Addition of Flavor Enhancers on Probiotic Prato Cheese: A Study Covering Manufacturing, Ripening and Storage Time." Food Chemistry 248 (2018): 192. https://doi.org/10.1016/j.foodchem.2017.12.064.

MLA (9th ed.) Citation

HLA, Silva, et al. "Partial Substitution of NaCl by KCl and Addition of Flavor Enhancers on Probiotic Prato Cheese: A Study Covering Manufacturing, Ripening and Storage Time." Food Chemistry, vol. 248, 2018, p. 192, https://doi.org/10.1016/j.foodchem.2017.12.064.