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スタイル(17版)引用形式Mazorra-Manzano, Miguel Ángel, , Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
MLA(8版)引用形式Mazorra-Manzano, Miguel Ángel, , Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
警告: この引用は必ずしも正確ではありません.
