Staff, C. A. (1991). The effect of heat, cysteine, glutathione, and [gamma]-glutamyl transpeptidase on the production of volatile sulfhdryl compounds in cheddar cheese slurries. [publisher not identified].
Chicago Style (17th ed.) CitationStaff, Cynthia Ann. The Effect of Heat, Cysteine, Glutathione, and [gamma]-glutamyl Transpeptidase on the Production of Volatile Sulfhdryl Compounds in Cheddar Cheese Slurries. [Place of publication not identified]: [publisher not identified], 1991.
MLA (9th ed.) CitationStaff, Cynthia Ann. The Effect of Heat, Cysteine, Glutathione, and [gamma]-glutamyl Transpeptidase on the Production of Volatile Sulfhdryl Compounds in Cheddar Cheese Slurries. [publisher not identified], 1991.
Warning: These citations may not always be 100% accurate.