KAVAS, N. (2016). Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationKAVAS, Nazan. Physical-chemical and Antimicrobial Properties of Egg White Protein Powder Films Incorporated with Orange Essential Oil on Kashar Cheese. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016.
MLA (9th ed.) CitationKAVAS, Nazan. Physical-chemical and Antimicrobial Properties of Egg White Protein Powder Films Incorporated with Orange Essential Oil on Kashar Cheese. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016.
Warning: These citations may not always be 100% accurate.