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.
Lua i Stíl Chicago (17ú heag.)Mazorra-Manzano, Miguel Ángel, agus Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
Lua MLA (8ú heag.)Mazorra-Manzano, Miguel Ángel, agus Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
Rabhadh: Seans nach mbeach na luanna seo go hiomlán cruinn i ngach uile chás.
