Okuzumi, M., & Fujii, T. (2000). Nutritional and functional properties of squid and cuttlefish. National Cooperative Association of Squid Processors.
Cita Chicago (17th ed.)Okuzumi, Masayo., i Tateo Fujii. Nutritional and Functional Properties of Squid and Cuttlefish. Tokyo, Japan: National Cooperative Association of Squid Processors, 2000.
Cita MLA (9th ed.)Okuzumi, Masayo., i Tateo Fujii. Nutritional and Functional Properties of Squid and Cuttlefish. National Cooperative Association of Squid Processors, 2000.
Atenció: Aquestes cites poden no estar 100% correctes.