Tomac, A., Cova, M. C., Narvaiz, P., & Yeannes, M. I. (2015). Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets. Pergamon-Elsevier Science Ltd.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Tomac, Alejandra, Maria Constanza Cova, Patricia Narvaiz, and Maria Isabel Yeannes. Texture, Color, Lipid Oxidation and Sensory Acceptability of Gamma-irradiated Marinated Anchovy Fillets. Pergamon-Elsevier Science Ltd, 2015.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Tomac, Alejandra, et al. Texture, Color, Lipid Oxidation and Sensory Acceptability of Gamma-irradiated Marinated Anchovy Fillets. Pergamon-Elsevier Science Ltd, 2015.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.