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.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Szerman, Natalia, Romina Ferrari, Ana Maria Sancho, and 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.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
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.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.