Cita APA

Marchetti, L., Muzzio, B., Cerrutti, P., Andres, S. C., & Califano, A. N. (2017). Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages: Effect on quality and stability. Web

Citación estilo Chicago

Marchetti, Lucas, Bianca Muzzio, Patricia Cerrutti, Silvina Cecilia Andres, and Alicia Noemi Califano. Bacterial Nanocellulose As Novel Additive in Low-lipid Low-sodium Meat Sausages: Effect On Quality and Stability. 2017.

Cita MLA

Marchetti, Lucas, et al. Bacterial Nanocellulose As Novel Additive in Low-lipid Low-sodium Meat Sausages: Effect On Quality and Stability. 2017.