Cita APA

Alegría, Á., Álvarez Martín, P., Sacristán, N., Fernández, E., Delgado, S., & Mayo Pérez, B. (2009). Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.

Citación estilo Chicago

Alegría, Ángel, Pablo Álvarez Martín, Noelia Sacristán, Elena Fernández, Susana Delgado, y Baltasar Mayo Pérez. Diversity and Evolution of the Microbial Populations During Manufacture and Ripening of Casín, a Traditional Spanish, Starter-free Cheese Made From Cow's Milk. 2009.

Cita MLA

Alegría, Ángel, et al. Diversity and Evolution of the Microbial Populations During Manufacture and Ripening of Casín, a Traditional Spanish, Starter-free Cheese Made From Cow's Milk. 2009.