Cita APA

Silva Vidal, V. A., De Souza Paglarini, C., Ferreira, A., Dos Santos, J. R., & Pollonio, M. A. R. (2019). Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps.

Citación estilo Chicago

Silva Vidal, Vitor Andre, Camila De Souza Paglarini, Alef Ferreira, José Roberto Dos Santos, y Marise A. R. Pollonio. Influence of the Addition of KCl and CaCl2 Blends On the Physicochemical Parameters of Salted Meat Products Throughout the Processing Steps. 2019.

Cita MLA

Silva Vidal, Vitor Andre, et al. Influence of the Addition of KCl and CaCl2 Blends On the Physicochemical Parameters of Salted Meat Products Throughout the Processing Steps. 2019.