GARCÍA-TAPIA, G. (2013). Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago-Zitierstil (17. Ausg.)GARCÍA-TAPIA, Gonzalo. Influence of Physical Damage and Freezing on Histamine Concentration and Microbiological Quality of Yellowfin Tuna During Processing. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013.
MLA-Zitierstil (9. Ausg.)GARCÍA-TAPIA, Gonzalo. Influence of Physical Damage and Freezing on Histamine Concentration and Microbiological Quality of Yellowfin Tuna During Processing. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.