APA (7th ed.) Citation

Božanić, R., Tratnik, L., & Drgalić, I. (2002, June). The properties and acceptability of fresh cheese produced using the mixture probiotic culture. Mljekarstvo.

Chicago Style (17th ed.) Citation

Božanić, Rajka, Ljubica Tratnik, and Ida Drgalić. "The Properties and Acceptability of Fresh Cheese Produced Using the Mixture Probiotic Culture." Mljekarstvo Jun. 2002.

MLA (9th ed.) Citation

Božanić, Rajka, et al. "The Properties and Acceptability of Fresh Cheese Produced Using the Mixture Probiotic Culture." Mljekarstvo, Jun. 2002.