Cita APA (7a ed.)
Vaudagna, S. R., Gonzalez, C. B., Guignon, B., Aparicio, C., Otero, L., & Sanz, P. D. (2019). The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio. Elsevier.
Cita Chicago Style (17a ed.)
Vaudagna, Sergio Ramon, Claudia Beatriz Gonzalez, Bérengère Guignon, Cristina Aparicio, Laura Otero, y Pedro D. Sanz. The Effects of High Hydrostatic Pressure at Subzero Temperature on the Quality of Ready-to-eat Cured Beef Carpaccio. Elsevier, 2019.
Cita MLA (9a ed.)
Vaudagna, Sergio Ramon, et al. The Effects of High Hydrostatic Pressure at Subzero Temperature on the Quality of Ready-to-eat Cured Beef Carpaccio. Elsevier, 2019.
Precaución: Estas citas no son 100% exactas.