(1991). The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product.
Cita Chicago Style (17a ed.)The Effect of PH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product. 1991.
Cita MLA (8a ed.)The Effect of PH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product. 1991.
Precaución: Estas citas no son 100% exactas.