Cita APA

Pérez-Alcalá, D., Grande Burgos, M. J., Rodríguez-López, J., Lucas-López, R., Gálvez-del-Postigo, A., & Pérez-Pulido, R. (2023). Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod.

Citación estilo Chicago

Pérez-Alcalá, Diego, María José Grande Burgos, Javier Rodríguez-López, Rosario Lucas-López, Antonio Gálvez-del-Postigo, y Rubén Pérez-Pulido. Effect of High Hydrostatic Pressure Processing On the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. 2023.

Cita MLA

Pérez-Alcalá, Diego, et al. Effect of High Hydrostatic Pressure Processing On the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. 2023.