APA

Rodrigues J. F., Gonçalves C. S., Pereira R. C., Carneiro J. D. S. & Pinheiro A. C. M. (20151016). Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. : Journal of dairy science.

Chicago

Rodrigues J F, Gonçalves C S, Pereira R C, Carneiro J D S and Pinheiro A C M. 20151016. Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. : Journal of dairy science.

Harvard

Rodrigues J. F., Gonçalves C. S., Pereira R. C., Carneiro J. D. S. and Pinheiro A. C. M. (20151016). Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. : Journal of dairy science.

MLA

Rodrigues J F, Gonçalves C S, Pereira R C, Carneiro J D S and Pinheiro A C M. Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. : Journal of dairy science. 20151016.