Cita APA

Szerman, N., Gonzalez, C. B., Sancho, A. M., Grigioni, G. M., Carduza, F. J., & Vaudagna, S. R. (2007). Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef. Web

Citación estilo Chicago

Szerman, Natalia, Claudia Beatriz Gonzalez, Ana Maria Sancho, Gabriela Maria Grigioni, Fernando Jose Carduza, and Sergio Ramon Vaudagna. Effect of Whey Protein Concentrate and Sodium Chloride Addition Plus Tumbling Procedures On Technological Parameters, Physical Properties and Visual Appearance of Sous Vide Cooked Beef. 2007.

Cita MLA

Szerman, Natalia, et al. Effect of Whey Protein Concentrate and Sodium Chloride Addition Plus Tumbling Procedures On Technological Parameters, Physical Properties and Visual Appearance of Sous Vide Cooked Beef. 2007.