Fundo, J. F., Quintas, M. A., 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, Joana F., Mafalda A. Quintas, Teresa R. S. Brandão, and Cristina L. M. Silva. Innovating Portuguese Traditional Pastry –on the Use of Pasteurised Egg Yolk in “ovos Moles”. 2006.
MLA CitationFundo, Joana F., Mafalda A. Quintas, Teresa R. S. Brandão, and Cristina L. M. Silva. Innovating Portuguese Traditional Pastry –on the Use of Pasteurised Egg Yolk in “ovos Moles”. 2006.
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