Cita APA

Vaudagna, S. R., Gonzalez, C. B., Guignon, B., Aparicio, C., Otero, L., & Sanz, P. D. (2012). The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio. Web

Citación estilo Chicago

Vaudagna, Sergio Ramon, Claudia Beatriz Gonzalez, Bérengère Guignon, Cristina Aparicio, Laura Otero, and Pedro D. Sanz. The Effects of High Hydrostatic Pressure At Subzero Temperature On the Quality of Ready-to-eat Cured Beef Carpaccio. 2012.

Cita MLA

Vaudagna, Sergio Ramon, et al. The Effects of High Hydrostatic Pressure At Subzero Temperature On the Quality of Ready-to-eat Cured Beef Carpaccio. 2012.