CHECMAREV, G. (2013). Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationCHECMAREV, Gerardo. Analysis of Applicability of Peleg Model to the Cooking-infusion of Mackerel (Scomber Japonicus) Slices. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013.
MLA (9th ed.) CitationCHECMAREV, Gerardo. Analysis of Applicability of Peleg Model to the Cooking-infusion of Mackerel (Scomber Japonicus) Slices. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013.
Warning: These citations may not always be 100% accurate.