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.
Cita Chicago Style (17a ed.)M.Sc, Francy LÓPEZ, y 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.
Cita MLA (8a ed.)M.Sc, Francy LÓPEZ, y 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.
Precaución: Estas citas no son 100% exactas.