Cita APA

Olivera, D. F., & Salvadori, V. O. (2009). Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta. Web

Citación estilo Chicago

Olivera, Daniela Flavia, and Viviana Olga Salvadori. Effect of Freezing Rate in Textural and Rheological Characteristics of Frozen Cooked Organic Pasta. 2009.

Cita MLA

Olivera, Daniela Flavia, and Viviana Olga Salvadori. Effect of Freezing Rate in Textural and Rheological Characteristics of Frozen Cooked Organic Pasta. 2009.