Cita APA

Rodríguez Melcón, C., Alonso Calleja, C., & Capita González, R. M. (2017). Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef.

Citación estilo Chicago

Rodríguez Melcón, Cristina, Carlos Alonso Calleja, y Rosa María Capita González. Lactic Acid Concentrations That Reduce Microbial Load yet Minimally Impact Colour and Sensory Characteristics of Beef. 2017.

Cita MLA

Rodríguez Melcón, Cristina, Carlos Alonso Calleja, y Rosa María Capita González. Lactic Acid Concentrations That Reduce Microbial Load yet Minimally Impact Colour and Sensory Characteristics of Beef. 2017.