Alfaro, A. D. T., Fonseca, G. G., Balbinot, E., & Prentice, C. (2014). Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: Microbiological, rheological and structural properties. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 20(5), 373.
Style de citation ChicagoAlfaro, Alexandre Da Trindade, Gustavo Graciano Fonseca, Evellin Balbinot, et Carlos Prentice. "Characterization of Wami Tilapia (Oreochromis Urolepis Hornorum) Skin Gelatin: Microbiological, Rheological and Structural Properties." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 20, no. 5 (2014): 373.
Style de citation MLAAlfaro, Alexandre Da Trindade, et al. "Characterization of Wami Tilapia (Oreochromis Urolepis Hornorum) Skin Gelatin: Microbiological, Rheological and Structural Properties." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 20, no. 5, 2014, p. 373.