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.
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Chicago Style (17th ed.) Citation
Vaudagna, Sergio Ramon, Claudia Beatriz Gonzalez, Bérengère Guignon, Cristina Aparicio, Laura Otero, and Pedro D. Sanz. The Effects of High Hydrostatic Pressure at Subzero Temperature on the Quality of Ready-to-eat Cured Beef Carpaccio. Elsevier, 2019.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.