Angell, M. E. (1996). The use of high pressure homogenization of lactic cultures for the release of cytoplasmic enzymes to enhance and accelerate Cheddar cheese flavor development. [publisher not identified].
Chicago Style (17th ed.) CitationAngell, Martha Elizabeth. The Use of High Pressure Homogenization of Lactic Cultures for the Release of Cytoplasmic Enzymes to Enhance and Accelerate Cheddar Cheese Flavor Development. [Place of publication not identified]: [publisher not identified], 1996.
MLA (9th ed.) CitationAngell, Martha Elizabeth. The Use of High Pressure Homogenization of Lactic Cultures for the Release of Cytoplasmic Enzymes to Enhance and Accelerate Cheddar Cheese Flavor Development. [publisher not identified], 1996.
Warning: These citations may not always be 100% accurate.