Mostert, J. (2013). Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese. University of Pretoria.
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Chicago Style (17th ed.) Citation
Mostert, J.F. Microbiological, Physico-chemical and Sensory Quality Aspects of Dairy Desserts Manufactured from Cottage Cheese. University of Pretoria, 2013.
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MLA (9th ed.) Citation
Mostert, J.F. Microbiological, Physico-chemical and Sensory Quality Aspects of Dairy Desserts Manufactured from Cottage Cheese. University of Pretoria, 2013.
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Warning: These citations may not always be 100% accurate.