Fundo, J. F., Quintas, M. A., Brandão, T. R. S., & Silva, C. L. M. (2006). Innovating Portuguese Traditional Pastry – on the use of pasteurized 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 Pasteurized 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 Pasteurized Egg Yolk in “ovos Moles”. 2006.
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