Marquardt, J. C., & Hucker, G. J. (1926). Effect of pasteurization and cooling of milk upon the quality of cheddar cheese. New York Agricultural Experiment Station.
Chicago-Zitierstil (17. Ausg.)Marquardt, J. C., und G. J. Hucker. Effect of Pasteurization and Cooling of Milk upon the Quality of Cheddar Cheese. Geneva, NY: New York Agricultural Experiment Station, 1926.
MLA-Zitierstil (9. Ausg.)Marquardt, J. C., und G. J. Hucker. Effect of Pasteurization and Cooling of Milk upon the Quality of Cheddar Cheese. New York Agricultural Experiment Station, 1926.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.