Giraldo, E. Y. G. (2018). Obtaining minimally processed strawberry (Fragaria x ananassa) products and their physicochemical, microbiological, and sensory characterization by using edible coatings. Universidad Nacional de Colombia.
Chicago Style (17th ed.) CitationGiraldo, Erica Yulieth Gil. Obtaining Minimally Processed Strawberry (Fragaria X Ananassa) Products and Their Physicochemical, Microbiological, and Sensory Characterization by Using Edible Coatings. Universidad Nacional de Colombia, 2018.
MLA (9th ed.) CitationGiraldo, Erica Yulieth Gil. Obtaining Minimally Processed Strawberry (Fragaria X Ananassa) Products and Their Physicochemical, Microbiological, and Sensory Characterization by Using Edible Coatings. Universidad Nacional de Colombia, 2018.
Warning: These citations may not always be 100% accurate.