Seo, C., Kang, S., Shin, Y., & Yoo, B. (2018). Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions. Korean J Food Sci Anim Resour.
Citação norma ChicagoSeo, Chan-Won, Shin-Ho Kang, Yong-Kook Shin, and Byoungseung Yoo. "Effect of Homogenization Pressure and Supplementation With Sucrose Fatty Acid Ester On the Physical Properties of Dairy Cream-based Emulsions." Korean J Food Sci Anim Resour 2018.
ציטוט MLASeo, Chan-Won, Shin-Ho Kang, Yong-Kook Shin, and Byoungseung Yoo. "Effect of Homogenization Pressure and Supplementation With Sucrose Fatty Acid Ester On the Physical Properties of Dairy Cream-based Emulsions." Korean J Food Sci Anim Resour 2018.