Cap, M., Fleitas Paredes, P., Fernandez, D. I., Mozgovoj, M. V., Vaudagna, S. R., & Rodriguez, A. (2020). Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast.
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Chicago Style (17th ed.) Citation
Cap, Mariana, Paola Fleitas Paredes, Diego Ismael Fernandez, Marina Valeria Mozgovoj, Sergio Ramon Vaudagna, and Anabel Rodriguez. Effect of High Hydrostatic Pressure on Salmonella Spp Inactivation and Meat-quality of Frozen Chicken Breast. 2020.
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MLA (9th ed.) Citation
Cap, Mariana, et al. Effect of High Hydrostatic Pressure on Salmonella Spp Inactivation and Meat-quality of Frozen Chicken Breast. 2020.
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Warning: These citations may not always be 100% accurate.