M.Sc, F. L., & M.Sc, J. U. S. V. (2012). EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT. Universidad de Antioquia.
Chicago Style (17th ed.) CitationM.Sc, Francy LÓPEZ, and José U. SEPÚLVEDA V. M.Sc. EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT. Universidad de Antioquia, 2012.
MLA (8th ed.) CitationM.Sc, Francy LÓPEZ, and José U. SEPÚLVEDA V. M.Sc. EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT. Universidad de Antioquia, 2012.
Warning: These citations may not always be 100% accurate.