Skiepko, N. (2016). The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast. Fundação APINCO de Ciência e Tecnologia Avícolas.
Chicago Style (17th ed.) CitationSkiepko, N. The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast. Fundação APINCO de Ciência e Tecnologia Avícolas, 2016.
MLA (9th ed.) CitationSkiepko, N. The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast. Fundação APINCO de Ciência e Tecnologia Avícolas, 2016.
Warning: These citations may not always be 100% accurate.