ZAMORA, R. Introducing Food Science. Second edition.– R. L. Shewfelt, A. Orta-Ramirez and A. D. Clarke.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 437 pages.– ISBN 978-1-4822-0974-7. Grasas y Aceites, [S. l.], v. 67, n. 3, p. e154, 2016. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1620. Acesso em: 7 feb. 2023.