Chugh, A.; Khanal, D.; Walkling-Ribeiro, M.; Corredig, M.; Duizer, L.; Griffiths, M.W.
Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization. Foods 2014, 3, 250-268.
https://doi.org/10.3390/foods3020250
AMA Style
Chugh A, Khanal D, Walkling-Ribeiro M, Corredig M, Duizer L, Griffiths MW.
Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization. Foods. 2014; 3(2):250-268.
https://doi.org/10.3390/foods3020250
Chicago/Turabian Style
Chugh, Anupam, Dipendra Khanal, Markus Walkling-Ribeiro, Milena Corredig, Lisa Duizer, and Mansel W. Griffiths.
2014. "Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization" Foods 3, no. 2: 250-268.
https://doi.org/10.3390/foods3020250
APA Style
Chugh, A., Khanal, D., Walkling-Ribeiro, M., Corredig, M., Duizer, L., & Griffiths, M. W.
(2014). Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization. Foods, 3(2), 250-268.
https://doi.org/10.3390/foods3020250