Sirini, N. E., Roldán, A., Lucas González, R., Fernández López, J., Viuda Martos, M., Pérez Álvarez, J., . . . Rosmini, M. R. (2020). Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages.
Citación estilo ChicagoSirini, Noelí Estefanía, A. Roldán, R. Lucas González, J. Fernández López, M. Viuda Martos, J.A Pérez Álvarez, Laureano Sebastian Frizzo, y Marcelo Raul Rosmini. Effect of Chestnut Flour and Probiotic Microorganism On the Functionality of Dry-cured Meat Sausages. 2020.
Cita MLASirini, Noelí Estefanía, et al. Effect of Chestnut Flour and Probiotic Microorganism On the Functionality of Dry-cured Meat Sausages. 2020.
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