Cita APA

Szerman, N., Gonzalez, C. B., Sancho, A. M., Grigioni, G. M., Carduza, F., & Vaudagna, S. R. (2012). Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties; microstructure and sensory attributes of sous vide cooked beef muscles. Web

Citación estilo Chicago

Szerman, Natalia, Claudia Beatriz Gonzalez, Ana Maria Sancho, Gabriela Maria Grigioni, Fernando Carduza, and Sergio Ramon Vaudagna. Effect of the Addition of Conventional Additives and Whey Proteins Concentrates On Technological Parameters, Physicochemical Properties; Microstructure and Sensory Attributes of Sous Vide Cooked Beef Muscles. 2012.

Cita MLA

Szerman, Natalia, et al. Effect of the Addition of Conventional Additives and Whey Proteins Concentrates On Technological Parameters, Physicochemical Properties; Microstructure and Sensory Attributes of Sous Vide Cooked Beef Muscles. 2012.