Mestrallet, M. G., Nepote, V., Quiroga, P. R., & Grosso, N. (2009). Effect of prickly pear (Opuntia ficus-indica) and algarrobo (Prosopis spp) pod syrup coatings on the sensory and chemical stability in roasted peanut products. Web
Citación estilo ChicagoMestrallet, Marta Graciela, Valeria Nepote, Patricia Raquel Quiroga, and Nelson Grosso. Effect of Prickly Pear (Opuntia Ficus-indica) and Algarrobo (Prosopis Spp) Pod Syrup Coatings On the Sensory and Chemical Stability in Roasted Peanut Products. 2009.
Cita MLAMestrallet, Marta Graciela, Valeria Nepote, Patricia Raquel Quiroga, and Nelson Grosso. Effect of Prickly Pear (Opuntia Ficus-indica) and Algarrobo (Prosopis Spp) Pod Syrup Coatings On the Sensory and Chemical Stability in Roasted Peanut Products. 2009.