Cita APA (7a ed.)

Filipczak-Fiutak, M., Pluta-Kubica, A., Domagała, J., Duda, I., & Migdał, W. (2021). Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk. Public Library of Science (PLoS).

Cita Chicago Style (17a ed.)

Filipczak-Fiutak, Magda, Agnieszka Pluta-Kubica, Jacek Domagała, Iwona Duda, y Władysław Migdał. Nutritional Value and Organoleptic Assessment of Traditionally Smoked Cheeses Made from Goat, Sheep and Cow's Milk. Public Library of Science (PLoS), 2021.

Cita MLA (8a ed.)

Filipczak-Fiutak, Magda, et al. Nutritional Value and Organoleptic Assessment of Traditionally Smoked Cheeses Made from Goat, Sheep and Cow's Milk. Public Library of Science (PLoS), 2021.