APA (7th ed.) Citation

VALDUGA, E., RAUBER, F. F., GHISLENI, C. P., TIGGEMANN, L., COLET, R., TREICHEL, H., & CICHOSKI, A. J. (2012). EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO-TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE ( LACTOBACILLUS RHAMNOSUS) DURING RIPENING. Journal of Food Process Engineering, 35(2), 209. https://doi.org/10.1111/j.1745-4530.2010.00582.x

Chicago Style (17th ed.) Citation

VALDUGA, EUNICE, FERNANDA FÁTIMA RAUBER, CILDA PICCOLI GHISLENI, LÍDIA TIGGEMANN, ROSICLER COLET, HELEN TREICHEL, and ALEXANDRE JOSÉ CICHOSKI. "EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO-TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE ( LACTOBACILLUS RHAMNOSUS) DURING RIPENING." Journal of Food Process Engineering 35, no. 2 (2012): 209. https://doi.org/10.1111/j.1745-4530.2010.00582.x.

MLA (9th ed.) Citation

VALDUGA, EUNICE, et al. "EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO-TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE ( LACTOBACILLUS RHAMNOSUS) DURING RIPENING." Journal of Food Process Engineering, vol. 35, no. 2, 2012, p. 209, https://doi.org/10.1111/j.1745-4530.2010.00582.x.