Zambrano-Mayorga, L. F. (2019). Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream. Universidad Nacional de Colombia.
Chicago Style (17th ed.) CitationZambrano-Mayorga, Luis F. Influence of the Formulation on the Thermophysical Properties and the Quality Parameters of Dairy Ice Cream. Universidad Nacional de Colombia, 2019.
MLA (9th ed.) CitationZambrano-Mayorga, Luis F. Influence of the Formulation on the Thermophysical Properties and the Quality Parameters of Dairy Ice Cream. Universidad Nacional de Colombia, 2019.
Warning: These citations may not always be 100% accurate.