Szerman, N., Ferrari, R., Sancho, A. M., & Vaudagna, S. R. (2019). Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties. Elsevier.
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Cita Chicago Style (17a ed.)
Szerman, Natalia, Romina Ferrari, Ana Maria Sancho, y Sergio Ramon Vaudagna. Response Surface Methodology Study on the Effects of Sodium Chloride and Sodium Tripolyphosphate Concentrations, Pressure Level and Holding Time on Beef Patties Properties. Elsevier, 2019.
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Cita MLA (9a ed.)
Szerman, Natalia, et al. Response Surface Methodology Study on the Effects of Sodium Chloride and Sodium Tripolyphosphate Concentrations, Pressure Level and Holding Time on Beef Patties Properties. Elsevier, 2019.
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