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.
Chicago-viite (17. p.)Mazorra-Manzano, Miguel Ángel, ja Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
MLA-viite (8. p.)Mazorra-Manzano, Miguel Ángel, ja Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
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