Parisi, S., Ameen, S. M., Montalto, S., & Santangelo, A. (2019). Maillard Reaction in Foods: Mitigation Strategies and Positive Properties (1st ed. 2019.). Springer International Publishing : Imprint: Springer. https://doi.org/10.1007/978-3-030-22556-8
Παραπομπή σε μορφή Chicago (17η εκδ.)Parisi, Salvatore, Sara M. Ameen, Shana Montalto, και Anna Santangelo. Maillard Reaction in Foods: Mitigation Strategies and Positive Properties. 1st ed. 2019. Cham: Springer International Publishing : Imprint: Springer, 2019. https://doi.org/10.1007/978-3-030-22556-8.
Παραπομπή σε μορφή MLA (8th εκδ.)Parisi, Salvatore, et al. Maillard Reaction in Foods: Mitigation Strategies and Positive Properties. 1st ed. 2019. Springer International Publishing : Imprint: Springer, 2019. https://doi.org/10.1007/978-3-030-22556-8.
