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.
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Chicago Style (17th ed.) Citation
Speroni, Francisco, Natalia Szerman, and 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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.