Pérez Calderón, J. F., Santos, M. V., & Zaritzky, N. E. (2019). Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability. Web
Citación estilo ChicagoPérez Calderón, John Freddy, María Victoria Santos, and Noemí Elisabet Zaritzky. Processing of Pre-cooked Frozen Brussels Sprouts: Heat Transfer Modelling As Related to Enzyme Inactivation and Quality Stability. 2019.
Cita MLAPérez Calderón, John Freddy, María Victoria Santos, and Noemí Elisabet Zaritzky. Processing of Pre-cooked Frozen Brussels Sprouts: Heat Transfer Modelling As Related to Enzyme Inactivation and Quality Stability. 2019.
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