Cita APA

Bourne, M. C. (2002). Food texture and viscosity: Concept and measurement Academic Press.

Citación estilo Chicago

Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. 2nd ed. San Diego: Academic Press, 2002.

Cita MLA

Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. 2nd ed. San Diego: Academic Press, 2002.

Precaución: Estas citas no son 100% exactas.