APA ציטוט

Demirci, Z. O., Yılmaz, I., & Demirci, A. Ş. (2011). Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs. Springer India.

Citação norma Chicago

Demirci, Zeynep Ozben, Ismail Yılmaz, and Ahmet Şukru Demirci. Effects of Xanthan, Guar, Carrageenan and Locust Bean Gum Addition On Physical, Chemical and Sensory Properties of Meatballs. Springer India, 2011.

ציטוט MLA

Demirci, Zeynep Ozben, Ismail Yılmaz, and Ahmet Şukru Demirci. Effects of Xanthan, Guar, Carrageenan and Locust Bean Gum Addition On Physical, Chemical and Sensory Properties of Meatballs. Springer India, 2011.