Vaudagna, S. R., Pazos, A. A., Guidi, S. M., Sanchez, G., Carp, D., & Gonzalez, C. B. (2019). Effect of salt addition on sous vide cooked whole beef muscles from Argentina. Elsevier.
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Chicago Style (17th ed.) Citation
Vaudagna, Sergio Ramon, Adriana Alejandra Pazos, Silvina Mabel Guidi, Guillermo Sanchez, D.J Carp, and Claudia Beatriz Gonzalez. Effect of Salt Addition on Sous Vide Cooked Whole Beef Muscles from Argentina. Elsevier, 2019.
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MLA (9th ed.) Citation
Vaudagna, Sergio Ramon, et al. Effect of Salt Addition on Sous Vide Cooked Whole Beef Muscles from Argentina. Elsevier, 2019.
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Warning: These citations may not always be 100% accurate.