Cita APA

Grigioni, G. M., Margaría, C. A., Pensel, N. A., Sanchez, G., & Vaudagna, S. R. (2000). Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose". Web

Citación estilo Chicago

Grigioni, Gabriela Maria, Carlos A. Margaría, Norma Ana Pensel, Guillermo Sanchez, and Sergio Ramon Vaudagna. Warmed-over Flavour Analysis in Low Temperature-long Time Processed Meat By an "electronic Nose". 2000.

Cita MLA

Grigioni, Gabriela Maria, et al. Warmed-over Flavour Analysis in Low Temperature-long Time Processed Meat By an "electronic Nose". 2000.