RAJŠP, M. K., & STIBILJ, V. Fatty acid composition of Edam, Emmental and Gouda cheeses produced in Slovenia in autumn 1997. University of Ljubljana Press (Založba Univerze v Ljubljani).
Chicago Style (17th ed.) CitationRAJŠP, Mojca KOMAN, and Vekoslava STIBILJ. Fatty Acid Composition of Edam, Emmental and Gouda Cheeses Produced in Slovenia in Autumn 1997. University of Ljubljana Press (Založba Univerze v Ljubljani).
MLA (9th ed.) CitationRAJŠP, Mojca KOMAN, and Vekoslava STIBILJ. Fatty Acid Composition of Edam, Emmental and Gouda Cheeses Produced in Slovenia in Autumn 1997. University of Ljubljana Press (Založba Univerze v Ljubljani).
Warning: These citations may not always be 100% accurate.