Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.

APA Zitierstil

Dineley, M., & Dineley, G. (2000). Neolithic ale: Barley as a source of malt sugars for fermentation. Oxford: Oxbow Books.

Chicago Zitierstil

Dineley, Merryn, and Graham Dineley. Neolithic Ale: Barley As a Source of Malt Sugars for Fermentation. Oxford: Oxbow Books, 2000.

MLA Zitierstil

Dineley, Merryn, and Graham Dineley. Neolithic Ale: Barley As a Source of Malt Sugars for Fermentation. Oxford: Oxbow Books, 2000.