Fundo, J., Quintas, M., Brandão, T. R. S., & Silva, C. L. M. (2006). Innovating portuguese traditional pastry – on the use of pasteurised egg yolk in “ovos moles”.
Chicago Style CitationFundo, J., M. Quintas, Teresa R. S. Brandão, and C. L. M. Silva. Innovating Portuguese Traditional Pastry – On the Use of Pasteurised Egg Yolk in “ovos Moles”. 2006.
MLA CitationFundo, J., M. Quintas, Teresa R. S. Brandão, and C. L. M. Silva. Innovating Portuguese Traditional Pastry – On the Use of Pasteurised Egg Yolk in “ovos Moles”. 2006.
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