APA (7. basım) Alıntı

Dordas, M. K. F. Incorporation of low salt fermented green mussel (Perna viridis) sauce residue in shortbread (butter cookie).

Chicago Style (17. basım) Atıf

Dordas, Ma. Kathrina F. Incorporation of Low Salt Fermented Green Mussel (Perna Viridis) Sauce Residue in Shortbread (butter Cookie). 2019.

MLA (9th ed.) Atıf

Dordas, Ma. Kathrina F. Incorporation of Low Salt Fermented Green Mussel (Perna Viridis) Sauce Residue in Shortbread (butter Cookie).