APA (7. basım) Alıntı

Hernández-Robledo, V., Uresti-Marín, R. M., Martínez-Maldonado, M. Á., & Velazquez, G. (2015). Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat. Universidad Autónoma de Tamaulipas.

Chicago Style (17. basım) Atıf

Hernández-Robledo, Verónica, Rocío M. Uresti-Marín, Miguel Ángel Martínez-Maldonado, ve Gonzalo Velazquez. Effect of Microbial Transglutaminase on the Mechanical Properties of Gels Obtained from Cooked Crabmeat. Universidad Autónoma de Tamaulipas, 2015.

MLA (8th ed.) Atıf

Hernández-Robledo, Verónica, et al. Effect of Microbial Transglutaminase on the Mechanical Properties of Gels Obtained from Cooked Crabmeat. Universidad Autónoma de Tamaulipas, 2015.