Cita APA (7a ed.)

(2000). Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices.

Cita Chicago Style (17a ed.)

Commercial Baker's Yeast Stability as Affected by Intracellular Content of Trehalose, Dehydration Procedure and the Physical Properties of External Matrices. 2000.

Cita MLA (8a ed.)

Commercial Baker's Yeast Stability as Affected by Intracellular Content of Trehalose, Dehydration Procedure and the Physical Properties of External Matrices. 2000.