VENTURINI, A. C. (2011). Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationVENTURINI, Anna Cecilia. Sensory and Microbiological Evaluation of Uncured Fresh Chicken Sausage with Reduced Fat Content. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2011.
MLA (9th ed.) CitationVENTURINI, Anna Cecilia. Sensory and Microbiological Evaluation of Uncured Fresh Chicken Sausage with Reduced Fat Content. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2011.
Warning: These citations may not always be 100% accurate.