(2014). The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt. Food Processing and Preservation Journal, 6(1), 37-52.
MLA
. "The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt". Food Processing and Preservation Journal, 6, 1, 2014, 37-52.
HARVARD
(2014). 'The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt', Food Processing and Preservation Journal, 6(1), pp. 37-52.
VANCOUVER
The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt. Food Processing and Preservation Journal, 2014; 6(1): 37-52.
)