De Kock, H. L. (2021). Sensory and nutritional quality of orange-fleshed sweet potato crisps from roots with varying physico-chemical properties. University of Pretoria.
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Chicago Style (17th ed.) Citation
De Kock, Henrietta Letitia. Sensory and Nutritional Quality of Orange-fleshed Sweet Potato Crisps from Roots with Varying Physico-chemical Properties. University of Pretoria, 2021.
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MLA (9th ed.) Citation
De Kock, Henrietta Letitia. Sensory and Nutritional Quality of Orange-fleshed Sweet Potato Crisps from Roots with Varying Physico-chemical Properties. University of Pretoria, 2021.
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Warning: These citations may not always be 100% accurate.