Dela Fuente, M. C. A., & Cornago, D. F. (2009). Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat. C0llege of Home Economics, University of the Philippines.
Lua i Stíl Chicago (17ú heag.)Dela Fuente, Ma. Cecilia A., agus Djanna F. Cornago. Effects of Monolaurine, Acetic Acid, and EDTA on Thermal Inactivation of Escherichia Coli (UPCC 1195) in Ground Chicken Meat. Quezon City: C0llege of Home Economics, University of the Philippines, 2009.
Lua MLA (9ú heag.)Dela Fuente, Ma. Cecilia A., agus Djanna F. Cornago. Effects of Monolaurine, Acetic Acid, and EDTA on Thermal Inactivation of Escherichia Coli (UPCC 1195) in Ground Chicken Meat. C0llege of Home Economics, University of the Philippines, 2009.