APA (7th ed.) Citation

Park, W., Yoo, J., Oh, S., Ham, J., Jeong, S., & Kim, Y. (2019). Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing. Food science of animal resources, 39(4), 585-600. https://doi.org/10.5851/kosfa.2019.e49

Chicago Style (17th ed.) Citation

Park, Wonseo, Jayeon Yoo, Sangnam Oh, Jun-sang Ham, Seok-geun Jeong, and Younghoon Kim. "Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk During Ripening Using Next Generation Sequencing." Food Science of Animal Resources 39, no. 4 (2019): 585-600. https://doi.org/10.5851/kosfa.2019.e49.

MLA (9th ed.) Citation

Park, Wonseo, et al. "Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk During Ripening Using Next Generation Sequencing." Food Science of Animal Resources, vol. 39, no. 4, 2019, pp. 585-600, https://doi.org/10.5851/kosfa.2019.e49.