Al-zoreky, N. S., & Almathen, F. S. (2021). Using recombinant camel chymosin to make white soft cheese from camel milk. Food chemistry, 337, 127994. https://doi.org/10.1016/j.foodchem.2020.127994
Citácia podle Chicago (17th ed.)Al-zoreky, Najeeb S., a Faisal S. Almathen. "Using Recombinant Camel Chymosin to Make White Soft Cheese from Camel Milk." Food Chemistry 337 (2021): 127994. https://doi.org/10.1016/j.foodchem.2020.127994.
Citácia podľa MLA (8th ed.)Al-zoreky, Najeeb S., a Faisal S. Almathen. "Using Recombinant Camel Chymosin to Make White Soft Cheese from Camel Milk." Food Chemistry, vol. 337, 2021, p. 127994, https://doi.org/10.1016/j.foodchem.2020.127994.
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