Szerman, N., Wei, L. R., Xin, L., Yang, Y., Vaudagna, S. R., & De Quan, Z. (2018). Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages.
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Cita Chicago Style (17a ed.)
Szerman, Natalia, Li Rao Wei, Li Xin, Yang Yang, Sergio Ramon Vaudagna, y Zhang De Quan. Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages. 2018.
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Cita MLA (9a ed.)
Szerman, Natalia, et al. Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages. 2018.
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