Pizato, S. (2014). Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat. Universidade Estadual de Maringá.
Chicago Style (17th ed.) CitationPizato, Sandriane. Effect of Storage Temperature at 7°C on the Physical-chemical and Microbiological Quality of Industrialized Cooked Chicken Breast Meat. Universidade Estadual de Maringá, 2014.
MLA (9th ed.) CitationPizato, Sandriane. Effect of Storage Temperature at 7°C on the Physical-chemical and Microbiological Quality of Industrialized Cooked Chicken Breast Meat. Universidade Estadual de Maringá, 2014.
Warning: These citations may not always be 100% accurate.