Cita APA (7th ed.)
Bourne, M. C. (2002). Food texture and viscosity: Concept and measurement (2nd ed.). Academic Press.
Cita Chicago (17th ed.)
Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. 2nd ed. San Diego: Academic Press, 2002.
Cita MLA (9th ed.)
Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. 2nd ed. Academic Press, 2002.
Atenció: Aquestes cites poden no estar 100% correctes.