Cita APA (7a ed.)

Procesamiento de Alimentos, Andrés, S., Zaritzky, N. E., & Califano, A. N. The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages.

Cita Chicago Style (17a ed.)

Procesamiento de Alimentos, Silvina Andrés, Noemí E. Zaritzky, y Alicia N. Califano. The Effect of Whey Protein Concentrates and Hydrocolloids on the Texture and Colour Characteristics of Chicken Sausages.

Cita MLA (8a ed.)

Procesamiento de Alimentos, et al. The Effect of Whey Protein Concentrates and Hydrocolloids on the Texture and Colour Characteristics of Chicken Sausages.