Trejo-Díaz, G. N., Morales-Sánchez, E., & Martínez-Maldonado, M. Á. (2023). Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products. Universidad Autónoma de Tamaulipas.
Citace podle Chicago (17th ed.)Trejo-Díaz, Gabriela Nallely, Eduardo Morales-Sánchez, a Miguel Ángel Martínez-Maldonado. Effect of the Addition of Unconventional Flours and Low Salt Content on Restructured Bonefish (Albula Vulpes) Products. Universidad Autónoma de Tamaulipas, 2023.
Citace podle MLA (8th ed.)Trejo-Díaz, Gabriela Nallely, et al. Effect of the Addition of Unconventional Flours and Low Salt Content on Restructured Bonefish (Albula Vulpes) Products. Universidad Autónoma de Tamaulipas, 2023.
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