Price, A., Díaz, P., Bañón, S., & Garrido, M. D. (2013). Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 19(5), 427. https://doi.org/10.1177/1082013212455345
Style de citation ChicagoPrice, Alejandra, Pedro Díaz, Sancho Bañón, et Maria Dolores Garrido. "Natural Extracts Versus Sodium Ascorbate to Extend the Shelf Life of Meat-based Ready-to-eat Meals." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 19, no. 5 (2013): 427. https://dx.doi.org/10.1177/1082013212455345.
Style de citation MLAPrice, Alejandra, et al. "Natural Extracts Versus Sodium Ascorbate to Extend the Shelf Life of Meat-based Ready-to-eat Meals." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 19, no. 5, 2013, p. 427.