APA (7th ed.) Citation

Kongo, J. M. (2013). Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments. IntechOpen. https://doi.org/10.5772/55937

Chicago Style (17th ed.) Citation

Kongo, J. Marcelino. Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments. IntechOpen, 2013. https://doi.org/10.5772/55937.

MLA (9th ed.) Citation

Kongo, J. Marcelino. Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments. IntechOpen, 2013. https://doi.org/10.5772/55937.

Warning: These citations may not always be 100% accurate.