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-стиль цитированияMazorra-Manzano, Miguel Ángel, and Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
MLA-цитированиеMazorra-Manzano, Miguel Ángel, and Jesús Martín Moreno-Hernández. Properties and Options for the Valorization of Whey from the Artisanal Cheese Industry. Universidad Autónoma de Tamaulipas, 2019.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.
