Rivera Fernández, R. D., Barrera Álvarez, A. E., Guzmán Cedeño, Á. M., Medina Quinteros, H. N., Casanova Ferrín, L. M., Peña Galeas, M. M., & Nivela Morante, P. E. (2012). EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE.
Čikaški stil citiranja (17. izdanje)Rivera Fernández, Rubén Darío, Alexandra Elizabeth Barrera Álvarez, Ángel Monserrate Guzmán Cedeño, Hugo Nolti Medina Quinteros, Lola Margarita Casanova Ferrín, Mayra Mercedes Peña Galeas, i Pedro Eduardo Nivela Morante. EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma Cacao L.) NATIONAL TYPE. 2012.
MLA način citiranja (9. izdanje)Rivera Fernández, Rubén Darío, et al. EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma Cacao L.) NATIONAL TYPE. 2012.