APA (7th ed.) Citation

Felfoul, I., Sahli, A., Samet-Bali, O., Attia, H., & Bornaz, S. Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties. Croatian Dairy Union.

Chicago Style (17th ed.) Citation

Felfoul, Imène, Ali Sahli, Olfa Samet-Bali, Hamadi Attia, and Salwa Bornaz. Comparative Study of White Brined Cheeses Obtained from Whole Milk and Milk-olive Oil Emulsion: Physicochemical and Sensory Properties. Croatian Dairy Union.

MLA (9th ed.) Citation

Felfoul, Imène, et al. Comparative Study of White Brined Cheeses Obtained from Whole Milk and Milk-olive Oil Emulsion: Physicochemical and Sensory Properties. Croatian Dairy Union.