Faccia, M.; Gambacorta, G.; Pasqualone, A.; Summo, C.; Caponio, F.
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods 2021, 10, 833.
https://doi.org/10.3390/foods10040833
AMA Style
Faccia M, Gambacorta G, Pasqualone A, Summo C, Caponio F.
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods. 2021; 10(4):833.
https://doi.org/10.3390/foods10040833
Chicago/Turabian Style
Faccia, Michele, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, and Francesco Caponio.
2021. "Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk" Foods 10, no. 4: 833.
https://doi.org/10.3390/foods10040833
APA Style
Faccia, M., Gambacorta, G., Pasqualone, A., Summo, C., & Caponio, F.
(2021). Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods, 10(4), 833.
https://doi.org/10.3390/foods10040833