Félix Ángel, M., Romero García, A., & Guerrero Conejo, A. F. (2017). Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions.
Chicago Style CitationFélix Ángel, Manuel, Alberto Romero García, and Antonio Francisco Guerrero Conejo. Influence of PH and Xanthan Gum On Long-term Stability of Crayfish-based Emulsions. 2017.
MLA CitationFélix Ángel, Manuel, Alberto Romero García, and Antonio Francisco Guerrero Conejo. Influence of PH and Xanthan Gum On Long-term Stability of Crayfish-based Emulsions. 2017.
Warning: These citations may not always be 100% accurate.