Gómez Bastida, I., Janardhanan, R., Ibáñez, F. C., & Beriain, M. J. (2020). The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. MDPI.
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Cita Chicago Style (17a ed.)
Gómez Bastida, Inmaculada, Rasmi Janardhanan, Francisco C. Ibáñez, y María José Beriain. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. MDPI, 2020.
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Cita MLA (9a ed.)
Gómez Bastida, Inmaculada, et al. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. MDPI, 2020.
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