APA ציטוט

Nussinovitch, A., & Hirashima, M. (2014). Cooking innovations: Using hydrocolloids for thickening, gelling, and emulsification. Taylor & Francis/CRC Press.

Chicago Style (17th ed.) Citation

Nussinovitch, A., and Madoka Hirashima. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification. Boca Raton: Taylor & Francis/CRC Press, 2014.

ציטוט MLA

Nussinovitch, A., and Madoka Hirashima. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification. Taylor & Francis/CRC Press, 2014.