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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Chicago Style (17th ed.) Citation
Szerman, Natalia, Claudia Beatriz Gonzalez, Ana Maria Sancho, Gabriela Maria Grigioni, Fernando Jose Carduza, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.