Cita APA (7a ed.)

Davis, J. S., & Eldred, W. (1923). Stale bread loss as a problem of the baking industry. Food Research Institute, Stanford University.

Cita Chicago Style (17a ed.)

Davis, Joseph Stancliffe, y Wilfred Eldred. Stale Bread Loss as a Problem of the Baking Industry. Stanford: Food Research Institute, Stanford University, 1923.

Cita MLA (8a ed.)

Davis, Joseph Stancliffe, y Wilfred Eldred. Stale Bread Loss as a Problem of the Baking Industry. Food Research Institute, Stanford University, 1923.