Cita APA

Grigioni, G. M., Margaria, 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 Alberto Margaria, 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.