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 Style (17th ed.) CitationLOS, 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 (9th ed.) CitationLOS, 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.
Warning: These citations may not always be 100% accurate.