APA (7th ed.) Citation

Fundo, J., Quintas, M., Brandão, T. R. S., & Silva, C. L. M. (2011). Innovating portuguese traditional pastry – on the use of pasteurised egg yolk in “ovos moles”.

Chicago Style (17th ed.) Citation

Fundo, J., M. Quintas, Teresa R. S. Brandão, and C. L. M. Silva. Innovating Portuguese Traditional Pastry – on the Use of Pasteurised Egg Yolk in “ovos Moles”. 2011.

MLA (8th ed.) Citation

Fundo, J., et al. Innovating Portuguese Traditional Pastry – on the Use of Pasteurised Egg Yolk in “ovos Moles”. 2011.