Kimura, K. S. (2017). Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia. Universidade Estadual de Maringá.
Cita Chicago Style (17a ed.)Kimura, Kátia Setsuko. Nutritional, Microbiological and Sensorial Characteristics of Alfajor Prepared with Dehydrated Mixture of Salmon and Tilapia. Universidade Estadual de Maringá, 2017.
Cita MLA (9a ed.)Kimura, Kátia Setsuko. Nutritional, Microbiological and Sensorial Characteristics of Alfajor Prepared with Dehydrated Mixture of Salmon and Tilapia. Universidade Estadual de Maringá, 2017.
Precaución: Estas citas no son 100% exactas.