Cita APA (7a ed.)
Burgos, G., Haan, S. d., Salas, E., & Bonierbale, M. W. (2009). Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”. Elsevier.
Cita Chicago Style (17a ed.)
Burgos, G., Stef de Haan, E. Salas, y Merideth W. Bonierbale. Protein, Iron, Zinc and Calcium Concentrations of Potatoes Following Traditional Processing as “chuño”. Elsevier, 2009.
Cita MLA (9a ed.)
Burgos, G., et al. Protein, Iron, Zinc and Calcium Concentrations of Potatoes Following Traditional Processing as “chuño”. Elsevier, 2009.
Precaución: Estas citas no son 100% exactas.