Elling, J. L., & Technology, F. S. a. (2014). Chemical composition and physical properties of 20% milk fat reformulated creams manufactured from reduced cholesterol butteroil. Virginia Tech.
Chicago Style (17th ed.) CitationElling, Jodi L., and Food Science and Technology. Chemical Composition and Physical Properties of 20% Milk Fat Reformulated Creams Manufactured from Reduced Cholesterol Butteroil. Virginia Tech, 2014.
MLA (8th ed.) CitationElling, Jodi L., and Food Science and Technology. Chemical Composition and Physical Properties of 20% Milk Fat Reformulated Creams Manufactured from Reduced Cholesterol Butteroil. Virginia Tech, 2014.
Warning: These citations may not always be 100% accurate.