APA
Ruiz E. R., . (2000). Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making. Ascot: .
Chicago
Ruiz Ermelinda R, . 2000. Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making. Ascot: .
Harvard
Ruiz E. R., . (2000). Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making. Ascot: .
MLA
Ruiz Ermelinda R, . Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making. Ascot: . 2000.