NOUIRA, W. Et Al. 2011. Comparison of free fatty acid composition between low fat and full fat goat milk cheeses stored for 3 months under refrigeration. Open Journal of Animal Science , no.2 , 17-23.

NOUIRA, W., PARK, Y., GÜLER, Z., & TERRILL, T., (2011). Comparison of free fatty acid composition between low fat and full fat goat milk cheeses stored for 3 months under refrigeration. Open Journal of Animal Science , no.2, 17-23.

NOUIRA, W Et Al. "Comparison of free fatty acid composition between low fat and full fat goat milk cheeses stored for 3 months under refrigeration," Open Journal of Animal Science , no.2, 17-23, 2011

NOUIRA, W Et Al. "Comparison of free fatty acid composition between low fat and full fat goat milk cheeses stored for 3 months under refrigeration." Open Journal of Animal Science , no.2, pp.17-23, 2011

NOUIRA, W. Et Al. (2011) . "Comparison of free fatty acid composition between low fat and full fat goat milk cheeses stored for 3 months under refrigeration." Open Journal of Animal Science , no.2, pp.17-23.

@article{article, author={W NOUIRA Et Al. }, title={Comparison of free fatty acid composition between low fat and full fat goat milk cheeses stored for 3 months under refrigeration}, journal={Open Journal of Animal Science}, year=2011, pages={17-23} }