Castañeda, D. (2016). Microstructural changes and the effect on myofibril proteins in yamu (Brycon amazonicus) fish meat during cold storage. Universidad Nacional de Colombia.
Cita Chicago Style (17a ed.)Castañeda, Daniel. Microstructural Changes and the Effect on Myofibril Proteins in Yamu (Brycon Amazonicus) Fish Meat During Cold Storage. Universidad Nacional de Colombia, 2016.
Cita MLA (9a ed.)Castañeda, Daniel. Microstructural Changes and the Effect on Myofibril Proteins in Yamu (Brycon Amazonicus) Fish Meat During Cold Storage. Universidad Nacional de Colombia, 2016.
Precaución: Estas citas no son 100% exactas.