Redzepi, R. (2018). The noma guide to fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables.
Цитирование в стиле Чикаго (17-е изд.)Redzepi, René. The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables. 2018.
Цитирование MLA (8-е изд.)Redzepi, René. The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables. 2018.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.