Cita APA (7a ed.)
Speroni, F., Szerman, N., & Vaudagna, S. R. (2018). High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins.
Cita Chicago Style (17a ed.)
Speroni, Francisco, Natalia Szerman, y Sergio Ramon Vaudagna. High Hydrostatic Pressure Processing of Beef Patties: Effects of Pressure Level and Sodium Tripolyphosphate and Sodium Chloride Concentrations on Thermal and Aggregative Properties of Proteins. 2018.
Cita MLA (9a ed.)
Speroni, Francisco, et al. High Hydrostatic Pressure Processing of Beef Patties: Effects of Pressure Level and Sodium Tripolyphosphate and Sodium Chloride Concentrations on Thermal and Aggregative Properties of Proteins. 2018.
Precaución: Estas citas no son 100% exactas.