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.
शिकागो शैली (17वां संस्करण) प्रशस्ति पत्रMazorra-Manzano, Miguel Ángel, और Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
एमएलए (8वां संस्करण) प्रशस्ति पत्रMazorra-Manzano, Miguel Ángel, और Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
चेतावनी: ये उद्धरण हमेशा 100% सटीक नहीं हो सकते हैं.
