Cita APA

Pantoja Tirado, L. R., & Aguirre Vargas, E. (2022). Optimization of the formulation of canned anchovy (Engraulis ringens J.) in gourmet sauce by sensory evaluation.

Citación estilo Chicago

Pantoja Tirado, Lucia Ruth, y Elza Aguirre Vargas. Optimization of the Formulation of Canned Anchovy (Engraulis Ringens J.) in Gourmet Sauce By Sensory Evaluation. 2022.

Cita MLA

Pantoja Tirado, Lucia Ruth, y Elza Aguirre Vargas. Optimization of the Formulation of Canned Anchovy (Engraulis Ringens J.) in Gourmet Sauce By Sensory Evaluation. 2022.