Cita APA (7a ed.)
Costabel, L. M., Bergamini, C. V., Pozza, L., Cuffia, F., Candioti, M. C., & Hynes, E. R. (2018). Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses. Cambridge University Press.
Cita Chicago Style (17a ed.)
Costabel, Luciana Maria, Carina Viviana Bergamini, Leila Pozza, Facundo Cuffia, Mario César Candioti, y Erica Rut Hynes. Influence of Chymosin Type and Curd Scalding Temperature on Proteolysis of Hard Cooked Cheeses. Cambridge University Press, 2018.
Cita MLA (9a ed.)
Costabel, Luciana Maria, et al. Influence of Chymosin Type and Curd Scalding Temperature on Proteolysis of Hard Cooked Cheeses. Cambridge University Press, 2018.
Precaución: Estas citas no son 100% exactas.