APA (7e ed.) Bronvermelding

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 (17e ed.) Bronvermelding

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

MLA (8e ed.) Bronvermelding

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

Let op: Deze citaties zijn niet altijd 100% accuraat.