Cita APA

Ribero, G. G., Rubiolo, A. C., & Zorrilla, S. (2008). Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage. Web

Citación estilo Chicago

Ribero, Gustavo Gabriel, Amelia Catalina Rubiolo, and Susana Zorrilla. Microstructure of Mozzarella Cheese As Affected By the Immersion Freezing in NaCl Solutions and By the Frozen Storage. 2008.

Cita MLA

Ribero, Gustavo Gabriel, Amelia Catalina Rubiolo, and Susana Zorrilla. Microstructure of Mozzarella Cheese As Affected By the Immersion Freezing in NaCl Solutions and By the Frozen Storage. 2008.