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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Chicago Style (17th ed.) Citation
Szerman, Natalia, Li Rao Wei, Li Xin, Yang Yang, Sergio Ramon Vaudagna, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.