VASEK, O. M. (2013). Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationVASEK, Olga Myriam. Physicochemical and Microbiological Evaluation of Corrientes Artisanal Cheese During Ripening. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013.
MLA (9th ed.) CitationVASEK, Olga Myriam. Physicochemical and Microbiological Evaluation of Corrientes Artisanal Cheese During Ripening. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013.
Warning: These citations may not always be 100% accurate.