Vaudagna, S. R., Sanchez, G., Neira, M. S., Insani, E. M., Picallo, A., Gallinger, M. M., & Lasta, J. A. (2019). Sous vide cooked beef muscles: Effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability. Wiley.
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Chicago Style (17th ed.) Citation
Vaudagna, Sergio Ramon, Guillermo Sanchez, Maria S. Neira, Ester Marina Insani, Alejandra Picallo, Maria M. Gallinger, and Jorge Augusto Lasta. Sous Vide Cooked Beef Muscles: Effects of Low Temperature–long Time (LT–LT) Treatments on Their Quality Characteristics and Storage Stability. Wiley, 2019.
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MLA (9th ed.) Citation
Vaudagna, Sergio Ramon, et al. Sous Vide Cooked Beef Muscles: Effects of Low Temperature–long Time (LT–LT) Treatments on Their Quality Characteristics and Storage Stability. Wiley, 2019.
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Warning: These citations may not always be 100% accurate.