Marchetti, L., Andres, S. C., & Califano, A. N. (2014). Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology.
Citação norma ChicagoMarchetti, Lucas, Silvina Cecilia Andres, y Alicia Noemi Califano. Low-fat Meat Sausages With Fish Oil: Optimization of Milk Proteins and Carrageenan Contents Using Response Surface Methodology. 2014.
Citação norma MLAMarchetti, Lucas, Silvina Cecilia Andres, y Alicia Noemi Califano. Low-fat Meat Sausages With Fish Oil: Optimization of Milk Proteins and Carrageenan Contents Using Response Surface Methodology. 2014.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.