Heller, C. L., Roberts, B. C., Amos, A. J., Smith, M. E., & Hobbs, B. C. (1962). The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg.
Citación estilo ChicagoHeller, C. L., B. C. Roberts, A. J. Amos, Muriel E. Smith, and Betty C. Hobbs. The Pasteurization of Liquid Whole Egg and the Evaluation of the Baking Properties of Frozen Whole Egg. 1962.
Cita MLAHeller, C. L., et al. The Pasteurization of Liquid Whole Egg and the Evaluation of the Baking Properties of Frozen Whole Egg. 1962.
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