Cita APA (7th ed.)

Bourne, M. C. (2002). Food texture and viscosity concept and measurement (Segunda edición.). Academic Press.

Cita Chicago (17th ed.)

Bourne, Malcolm C. Food Texture and Viscosity Concept and Measurement. Segunda edición. San Diego, California, USA: Academic Press, 2002.

Cita MLA (9th ed.)

Bourne, Malcolm C. Food Texture and Viscosity Concept and Measurement. Segunda edición. Academic Press, 2002.