Szerman, N., Gonzalez, C. B., Sancho, A. M., Grigioni, G. M., Carduza, F. J., & Vaudagna, S. R. (2019). Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles. Elsevier.
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Cita Chicago Style (17a ed.)
Szerman, Natalia, Claudia Beatriz Gonzalez, Ana Maria Sancho, Gabriela Maria Grigioni, Fernando Jose Carduza, y Sergio Ramon Vaudagna. Effect of the Addition of Conventional Additives and Whey Proteins Concentrates on Technological Parameters, Physicochemical Properties, Microstructure and Sensory Attributes of Sous Vide Cooked Beef Muscles. Elsevier, 2019.
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Cita MLA (9a ed.)
Szerman, Natalia, et al. Effect of the Addition of Conventional Additives and Whey Proteins Concentrates on Technological Parameters, Physicochemical Properties, Microstructure and Sensory Attributes of Sous Vide Cooked Beef Muscles. Elsevier, 2019.
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