Pawlos, M.; Znamirowska-Piotrowska, A.; Kowalczyk, M.; Zaguła, G.; Szajnar, K.
Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk. Foods 2023, 12, 3703.
https://doi.org/10.3390/foods12193703
AMA Style
Pawlos M, Znamirowska-Piotrowska A, Kowalczyk M, Zaguła G, Szajnar K.
Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk. Foods. 2023; 12(19):3703.
https://doi.org/10.3390/foods12193703
Chicago/Turabian Style
Pawlos, Małgorzata, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk, Grzegorz Zaguła, and Katarzyna Szajnar.
2023. "Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk" Foods 12, no. 19: 3703.
https://doi.org/10.3390/foods12193703
APA Style
Pawlos, M., Znamirowska-Piotrowska, A., Kowalczyk, M., Zaguła, G., & Szajnar, K.
(2023). Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk. Foods, 12(19), 3703.
https://doi.org/10.3390/foods12193703