Cita APA (7a ed.)
SHYU, S., & SUN HWANG, L. (2011). Process Optimization of Vacuum Fried Carrot Chips Using Central Composite Rotatable Design. Journal of Food & Drug Analysis, 19(3), 324-331.
Cita Chicago Style (17a ed.)
SHYU, SHYI-LIANG, y LUCY SUN HWANG. "Process Optimization of Vacuum Fried Carrot Chips Using Central Composite Rotatable Design." Journal of Food & Drug Analysis 19, no. 3 (2011): 324-331.
Cita MLA (9a ed.)
SHYU, SHYI-LIANG, y LUCY SUN HWANG. "Process Optimization of Vacuum Fried Carrot Chips Using Central Composite Rotatable Design." Journal of Food & Drug Analysis, vol. 19, no. 3, 2011, pp. 324-331.
Precaución: Estas citas no son 100% exactas.