Carlheim-Gyllensköld, H. (1970). The penetration of salt and of heat into foodstuffs while being cooked. Royal Swedish Acad. of Engineering Sciences.
Chicago-Zitierstil (17. Ausg.)Carlheim-Gyllensköld, H. The Penetration of Salt and of Heat into Foodstuffs While Being Cooked. Stockholm: Royal Swedish Acad. of Engineering Sciences, 1970.
MLA-Zitierstil (9. Ausg.)Carlheim-Gyllensköld, H. The Penetration of Salt and of Heat into Foodstuffs While Being Cooked. Royal Swedish Acad. of Engineering Sciences, 1970.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.