Cita APA (7a ed.)

Procesamiento de Alimentos, Zaritzky, N. E., Bertolini Suárez, R., & García, M. A. Mathematical modeling of heat and mass transfer during frying of a methylcellulose coated dough.

Cita Chicago Style (17a ed.)

Procesamiento de Alimentos, Noemí E. Zaritzky, R. Bertolini Suárez, y María Alejandra García. Mathematical Modeling of Heat and Mass Transfer During Frying of a Methylcellulose Coated Dough.

Cita MLA (8a ed.)

Procesamiento de Alimentos, et al. Mathematical Modeling of Heat and Mass Transfer During Frying of a Methylcellulose Coated Dough.