Speroni, F., Szerman, N., & Vaudagna, S. R. (2014). High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins. Web
Citación estilo ChicagoSperoni, Francisco, Natalia Szerman, and Sergio Ramon Vaudagna. High Hydrostatic Pressure Processing of Beef Patties: Effects of Pressure Level and Sodium Tripolyphosphate and Sodium Chloride Concentrations On Thermal and Aggregative Properties of Proteins. 2014.
Cita MLASperoni, Francisco, Natalia Szerman, and Sergio Ramon Vaudagna. High Hydrostatic Pressure Processing of Beef Patties: Effects of Pressure Level and Sodium Tripolyphosphate and Sodium Chloride Concentrations On Thermal and Aggregative Properties of Proteins. 2014.