Cita APA

Sirini, N. E., Roldán, A., Lucas González, R., Fernández López, J., Viuda Martos, M., Pérez Álvarez, J., . . . Rosmini, M. R. (2020). Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages. Web

Citación estilo Chicago

Sirini, Noelí Estefanía, A. Roldán, R. Lucas González, J. Fernández López, M. Viuda Martos, J.A Pérez Álvarez, Laureano Sebastian Frizzo, and Marcelo Raul Rosmini. Effect of Chestnut Flour and Probiotic Microorganism On the Functionality of Dry-cured Meat Sausages. 2020.

Cita MLA

Sirini, Noelí Estefanía, et al. Effect of Chestnut Flour and Probiotic Microorganism On the Functionality of Dry-cured Meat Sausages. 2020.