APA stil citiranja
(1988). Microorganisms in foods: Microorganisms in foods. 4: Application of the hazard analysis critical control point [HACCP] system to ensure microbiological safety and quality. Oxford [etc.]: Blackwell Scientific.
Chicago stil citiranjaMicroorganisms in foods: Microorganisms in foods. 4: Application of the hazard analysis critical control point [HACCP] system to ensure microbiological safety and quality. Oxford [etc.]: Blackwell Scientific, 1988.
MLA stil citiranjaMicroorganisms in foods: Microorganisms in foods. 4: Application of the hazard analysis critical control point [HACCP] system to ensure microbiological safety and quality. Oxford [etc.]: Blackwell Scientific, 1988.
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