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.
Citazione stile Chigago Style (17a edizione)Dela Fuente, Ma. Cecilia A., e 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.
Citatione MLA (9a ed.)Dela Fuente, Ma. Cecilia A., e 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.