Cita APA

Vaudagna, S. R., Sanchez, G., Neira, M. S., Insani, E. M., Picallo, A., Gallinger, M. M., & Lasta, J. A. (2002). Sous vide cooked beef muscles: Effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability. Web

Citación estilo Chicago

Vaudagna, Sergio Ramon, Guillermo Sanchez, Maria S. Neira, Ester Marina Insani, Alejandra Picallo, Maria M. Gallinger, and Jorge Augusto Lasta. Sous Vide Cooked Beef Muscles: Effects of Low Temperature–long Time (LT–LT) Treatments On Their Quality Characteristics and Storage Stability. 2002.

Cita MLA

Vaudagna, Sergio Ramon, et al. Sous Vide Cooked Beef Muscles: Effects of Low Temperature–long Time (LT–LT) Treatments On Their Quality Characteristics and Storage Stability. 2002.