Szerman, N., Barrio, Y. X., Schroeder, B., Martinez, P., Sancho, A. M., Sanow, L. C., & Vaudagna, S. R. (2019). Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio.
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Chicago Style (17th ed.) Citation
Szerman, Natalia, Yanina Ximena Barrio, Belén Schroeder, Paula Martinez, Ana Maria Sancho, Luis Claudio Sanow, and Sergio Ramon Vaudagna. Effect of High Hydrostatic Pressure Treatments on Physicochemical Properties, Microbial Quality and Sensory Attributes of Beef Carpaccio. 2019.
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MLA (9th ed.) Citation
Szerman, Natalia, et al. Effect of High Hydrostatic Pressure Treatments on Physicochemical Properties, Microbial Quality and Sensory Attributes of Beef Carpaccio. 2019.
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Warning: These citations may not always be 100% accurate.