Jinap, S., Wan Rosli, W. I., Russly, A. R., & Nordin, L. M. (1998). Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao). Wiley.
Цитирование в стиле Чикаго (17-е изд.)Jinap, S., W. I. Wan Rosli, A. R. Russly, и L. M. Nordin. Effect of Roasting Time and Temperature On Volatile Component Profiles During Nib Roasting of Cocoa Beans (Theobroma Cacao). Wiley, 1998.
Цитирование MLA (9-е изд.)Jinap, S., et al. Effect of Roasting Time and Temperature On Volatile Component Profiles During Nib Roasting of Cocoa Beans (Theobroma Cacao). Wiley, 1998.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.