Bourne, M. C. (2002). Food texture and viscosity: Concept and measurement (2nd ed.). Academic Press.
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Chicago Style (17th ed.) Zitazioa
Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. 2nd ed. San Diego: Academic Press, 2002.
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MLA (9th ed.) Zitazioa
Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. 2nd ed. Academic Press, 2002.
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Kontuz: berrikusi erreferentzia hauek erabili aurretik.