Silva Paz, R. J., Sancho, A. M., Vaudagna, S. R., & Szerman, N. (2025). Thermal-assisted pressure processing: Effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle. Wiley.
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Chicago Style (17th ed.) Citation
Silva Paz, Reynaldo Justino, Ana Maria Sancho, Sergio Ramon Vaudagna, and Natalia Szerman. Thermal-assisted Pressure Processing: Effects of Marination, Temperature, and Pressure Level on Physicochemical, Color and Textural Parameters of Superficial Pectoralis Beef Muscle. Wiley, 2025.
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MLA (9th ed.) Citation
Silva Paz, Reynaldo Justino, et al. Thermal-assisted Pressure Processing: Effects of Marination, Temperature, and Pressure Level on Physicochemical, Color and Textural Parameters of Superficial Pectoralis Beef Muscle. Wiley, 2025.
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Warning: These citations may not always be 100% accurate.