Grigioni, G. M., Margaria, C. A., Pensel, N. A., Sanchez, G., & Vaudagna, S. R. (2019). Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”. Elsevier.
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Cita Chicago Style (17a ed.)
Grigioni, Gabriela Maria, Carlos Alberto Margaria, Norma Ana Pensel, Guillermo Sanchez, y Sergio Ramon Vaudagna. Warmed-over Flavour Analysis in Low Temperature–long Time Processed Meat by an “electronic Nose”. Elsevier, 2019.
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Cita MLA (9a ed.)
Grigioni, Gabriela Maria, et al. Warmed-over Flavour Analysis in Low Temperature–long Time Processed Meat by an “electronic Nose”. Elsevier, 2019.
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