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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Chicago Style (17th ed.) Citation
Szerman, Natalia, Claudia Beatriz Gonzalez, Ana Maria Sancho, Gabriela Maria Grigioni, Fernando Jose Carduza, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.