Corradini, S. A. d. S. (2013). Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat. Universidade Estadual de Maringá.
Chicago Style (17th ed.) CitationCorradini, Silvana Aparecida da Silva. Sensorial Characteristics and Fatty Acid Mozzarella Cheese from Milk of Crossbred Cows Fed with Palm Oil and Coconut Fat. Universidade Estadual de Maringá, 2013.
MLA (9th ed.) CitationCorradini, Silvana Aparecida da Silva. Sensorial Characteristics and Fatty Acid Mozzarella Cheese from Milk of Crossbred Cows Fed with Palm Oil and Coconut Fat. Universidade Estadual de Maringá, 2013.
Warning: These citations may not always be 100% accurate.