Sora, G. T. d. S. (2013). Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese. Universidade Estadual de Maringá.
Chicago Style (17th ed.) CitationSora, Gisele Teixeira de Souza. Development and the Physical, Chemical, Microbiological and Sensory Analyses of Red Pepper Seasoned with Parmesan Cheese. Universidade Estadual de Maringá, 2013.
MLA (9th ed.) CitationSora, Gisele Teixeira de Souza. Development and the Physical, Chemical, Microbiological and Sensory Analyses of Red Pepper Seasoned with Parmesan Cheese. Universidade Estadual de Maringá, 2013.
Warning: These citations may not always be 100% accurate.