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-referens (17:e uppl.)Hernández-Robledo, Verónica, Rocío M. Uresti-Marín, Miguel Ángel Martínez-Maldonado, och Gonzalo Velazquez. Effect of Microbial Transglutaminase on the Mechanical Properties of Gels Obtained from Cooked Crabmeat. Universidad Autónoma de Tamaulipas, 2015.
MLA-referens (8:e uppl.)Hernández-Robledo, Verónica, et al. Effect of Microbial Transglutaminase on the Mechanical Properties of Gels Obtained from Cooked Crabmeat. Universidad Autónoma de Tamaulipas, 2015.
Varning: dessa hänvisningar är inte alltid fullständigt riktiga.
