Szerman, N., Gonzalez, C. B., Sancho, A. M., Grigioni, G. M., Carduza, F. J., & Vaudagna, S. R. (2019). Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef.
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Cita Chicago Style (17a ed.)
Szerman, Natalia, Claudia Beatriz Gonzalez, Ana Maria Sancho, Gabriela Maria Grigioni, Fernando Jose Carduza, y Sergio Ramon Vaudagna. Effect of Whey Protein Concentrate and Sodium Chloride Addition Plus Tumbling Procedures on Technological Parameters, Physical Properties and Visual Appearance of Sous Vide Cooked Beef. 2019.
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Cita MLA (9a ed.)
Szerman, Natalia, et al. Effect of Whey Protein Concentrate and Sodium Chloride Addition Plus Tumbling Procedures on Technological Parameters, Physical Properties and Visual Appearance of Sous Vide Cooked Beef. 2019.
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