Culver, C. A., & Catherine A. Culver; editor; Ronald E. Wrolstad. (2008). Color quality of fresh and processed foods. Washington, DC,[New York]: American Chemical Society,Distributed by Oxford University Press.
Citación estilo ChicagoCulver, Catherine A., và Catherine A. Culver; editor; Ronald E. Wrolstad. Color Quality of Fresh and Processed Foods. Washington, DC,[New York]: American Chemical Society,Distributed by Oxford University Press, 2008.
Cita MLACulver, Catherine A., và Catherine A. Culver; editor; Ronald E. Wrolstad. Color Quality of Fresh and Processed Foods. Washington, DC,[New York]: American Chemical Society,Distributed by Oxford University Press, 2008.
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