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.
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Chicago Style (17th ed.) Citation
Burgos, G., Stef de Haan, E. Salas, and Merideth W. Bonierbale. Protein, Iron, Zinc and Calcium Concentrations of Potatoes Following Traditional Processing as “chuño”. Elsevier, 2009.
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MLA (9th ed.) Citation
Burgos, G., et al. Protein, Iron, Zinc and Calcium Concentrations of Potatoes Following Traditional Processing as “chuño”. Elsevier, 2009.
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Warning: These citations may not always be 100% accurate.