Lepesioti, S.; Zoidou, E.; Lioliou, D.; Moschopoulou, E.; Moatsou, G.
Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk. Foods 2021, 10, 184.
https://doi.org/10.3390/foods10010184
AMA Style
Lepesioti S, Zoidou E, Lioliou D, Moschopoulou E, Moatsou G.
Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk. Foods. 2021; 10(1):184.
https://doi.org/10.3390/foods10010184
Chicago/Turabian Style
Lepesioti, Sofia, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou, and Golfo Moatsou.
2021. "Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk" Foods 10, no. 1: 184.
https://doi.org/10.3390/foods10010184
APA Style
Lepesioti, S., Zoidou, E., Lioliou, D., Moschopoulou, E., & Moatsou, G.
(2021). Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk. Foods, 10(1), 184.
https://doi.org/10.3390/foods10010184