Cita APA

Zavadlav, S., Blažić , M., Van de Velde, F., Vignatti, C. I., Fenoglio, C. L., Piagentini, A., . . . Putnik, P. (2020). Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products. Web

Citación estilo Chicago

Zavadlav, Sandra, et al. Sous-Vide As a Technique for Preparing Healthy and High-quality Vegetable and Seafood Products. 2020.

Cita MLA

Zavadlav, Sandra, et al. Sous-Vide As a Technique for Preparing Healthy and High-quality Vegetable and Seafood Products. 2020.