LOS, F. G. B. (2014). Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago-Zitierstil (17. Ausg.)LOS, Francine Gomes Basso. Characterization of Commercial Cooked Hams According to Physicochemical, Sensory, and Textural Parameters Using Chemometrics. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014.
MLA-Zitierstil (9. Ausg.)LOS, Francine Gomes Basso. Characterization of Commercial Cooked Hams According to Physicochemical, Sensory, and Textural Parameters Using Chemometrics. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.