Cita APA

Eriksson, C. (1981). Maillard reactions in food: Chemical, physiological, and technological aspects. Pergamon Press.

Citación estilo Chicago

Eriksson, C.. Maillard Reactions in Food: Chemical, Physiological, and Technological Aspects. Oxford: Pergamon Press, 1981.

Cita MLA

Eriksson, C.. Maillard Reactions in Food: Chemical, Physiological, and Technological Aspects. Oxford: Pergamon Press, 1981.

Precaución: Estas citas no son 100% exactas.