GRANATO, D. (2010). Instrumental color and sensory acceptance of soy-based emulsions: A response surface approach. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationGRANATO, Daniel. Instrumental Color and Sensory Acceptance of Soy-based Emulsions: A Response Surface Approach. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010.
MLA (9th ed.) CitationGRANATO, Daniel. Instrumental Color and Sensory Acceptance of Soy-based Emulsions: A Response Surface Approach. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010.
Warning: These citations may not always be 100% accurate.