Cita APA

Szerman, N., Ferrari, R., Sancho, A. M., & Vaudagna, S. R. (2019). Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties. Web

Citación estilo Chicago

Szerman, Natalia, Romina Ferrari, Ana Maria Sancho, and Sergio Ramon Vaudagna. Response Surface Methodology Study On the Effects of Sodium Chloride and Sodium Tripolyphosphate Concentrations, Pressure Level and Holding Time On Beef Patties Properties. 2019.

Cita MLA

Szerman, Natalia, Romina Ferrari, Ana Maria Sancho, and Sergio Ramon Vaudagna. Response Surface Methodology Study On the Effects of Sodium Chloride and Sodium Tripolyphosphate Concentrations, Pressure Level and Holding Time On Beef Patties Properties. 2019.

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