Cita APA (7a ed.)
Näsholm, M. (2018). Optimising processing and sensory characteristics of Bean Blue: A blue mould tofu. SLU/Department of Molecular Sciences.
Cita Chicago Style (17a ed.)
Näsholm, Martina. Optimising Processing and Sensory Characteristics of Bean Blue: A Blue Mould Tofu. SLU/Department of Molecular Sciences, 2018.
Cita MLA (9a ed.)
Näsholm, Martina. Optimising Processing and Sensory Characteristics of Bean Blue: A Blue Mould Tofu. SLU/Department of Molecular Sciences, 2018.
Precaución: Estas citas no son 100% exactas.