Cita APA

Vaudagna, S. R., Pazos, A. A., Guidi, S. M., Sanchez, G., Carp, D., & Gonzalez, C. B. (2007). Effect of salt addition on sous vide cooked whole beef muscles from Argentina. Web

Citación estilo Chicago

Vaudagna, Sergio Ramon, Adriana Alejandra Pazos, Silvina Mabel Guidi, Guillermo Sanchez, D.J Carp, and Claudia Beatriz Gonzalez. Effect of Salt Addition On Sous Vide Cooked Whole Beef Muscles From Argentina. 2007.

Cita MLA

Vaudagna, Sergio Ramon, et al. Effect of Salt Addition On Sous Vide Cooked Whole Beef Muscles From Argentina. 2007.