Rezaei, A.; Alirezalu, K.; Damirchi, S.A.; Hesari, J.; Papademas, P.; DomÃnguez, R.; Lorenzo, J.M.; Yaghoubi, M.
Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese. Fermentation 2020, 6, 95.
https://doi.org/10.3390/fermentation6040095
AMA Style
Rezaei A, Alirezalu K, Damirchi SA, Hesari J, Papademas P, DomÃnguez R, Lorenzo JM, Yaghoubi M.
Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese. Fermentation. 2020; 6(4):95.
https://doi.org/10.3390/fermentation6040095
Chicago/Turabian Style
Rezaei, Ashkan, Kazem Alirezalu, Sodeif Azadmard Damirchi, Javad Hesari, Photis Papademas, Rubén DomÃnguez, José M. Lorenzo, and Milad Yaghoubi.
2020. "Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese" Fermentation 6, no. 4: 95.
https://doi.org/10.3390/fermentation6040095
APA Style
Rezaei, A., Alirezalu, K., Damirchi, S. A., Hesari, J., Papademas, P., DomÃnguez, R., Lorenzo, J. M., & Yaghoubi, M.
(2020). Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese. Fermentation, 6(4), 95.
https://doi.org/10.3390/fermentation6040095