Bernal Ramírez, N. Use of cocoa shell and its content of pectin in the preparation of commercial type jams.
Chicago Style (17th ed.) CitationBernal Ramírez, Nelson. Use of Cocoa Shell and Its Content of Pectin in the Preparation of Commercial Type Jams.
MLA (9th ed.) CitationBernal Ramírez, Nelson. Use of Cocoa Shell and Its Content of Pectin in the Preparation of Commercial Type Jams.
Warning: These citations may not always be 100% accurate.
