Okuzumi, M., & Fujii, T. (2000). Nutritional and functional properties of squid and cuttlefish. National Cooperative Association of Squid Processors.
Citazione stile Chigago Style (17a edizione)Okuzumi, Masayo., e Tateo Fujii. Nutritional and Functional Properties of Squid and Cuttlefish. Tokyo, Japan: National Cooperative Association of Squid Processors, 2000.
Citatione MLA (9a ed.)Okuzumi, Masayo., e Tateo Fujii. Nutritional and Functional Properties of Squid and Cuttlefish. National Cooperative Association of Squid Processors, 2000.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.