Cita APA (7a ed.)

Mazorra-Manzano, M. Á., & Moreno-Hernández, J. M. (2019). Properties and options for the valorization of whey from the artisanal cheese industry. Universidad Autónoma de Tamaulipas.

Cita Chicago Style (17a ed.)

Mazorra-Manzano, Miguel Ángel, y Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.

Cita MLA (8a ed.)

Mazorra-Manzano, Miguel Ángel, y Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.