Cita APA

Mariotti Celis, M. S. (2014). Study of furan formation in starchy foods processed at high temperature and technologies for its mitigation.

Citación Chicago Style

Mariotti Celis, M. Salomé. Study of Furan Formation in Starchy Foods Processed At High Temperature and Technologies for Its Mitigation. 2014.

Cita MLA

Mariotti Celis, M. Salomé. Study of Furan Formation in Starchy Foods Processed At High Temperature and Technologies for Its Mitigation. 2014.