Cita APA (7a ed.)

Smulders, F. J. M. (1992). New technologies for meat and meat products: Fermentation and starter cultures. Muscle enzymology and meat ageing. Quality control systems. ECCEAMST.

Cita Chicago Style (17a ed.)

Smulders, Frans J. M. New Technologies for Meat and Meat Products: Fermentation and Starter Cultures. Muscle Enzymology and Meat Ageing. Quality Control Systems. Utrecht: ECCEAMST, 1992.

Cita MLA (9a ed.)

Smulders, Frans J. M. New Technologies for Meat and Meat Products: Fermentation and Starter Cultures. Muscle Enzymology and Meat Ageing. Quality Control Systems. ECCEAMST, 1992.