Cita APA

Bourne, M. C. (1982). Food texture and viscosity: Concept and measurement. Academic Press.

Citación estilo Chicago

Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. New York: Academic Press, 1982.

Cita MLA

Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. New York: Academic Press, 1982.