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 ChicagoSzerman, 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 MLASzerman, 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.