PINO, L. M., CAVALEIRO, C., PhD, M. d. C. C., PhD, M. A. B. R. D., TORRES, E. A. D. S., & RAMOS, F. (2013). The use of natural antioxidants (oregano and sage) to reduce hexanal production in precooked chicken during chill storage. Universidad de Antioquia.
Style de citation Chicago (17e éd.)PINO, Lilian MARQUES, Carlos CAVALEIRO, Maria da Conceição CASTILHO PhD, Marisa Aparecida BISMARA REGITANO D´ARCE PhD, Elizabeth Aparecida DA SILVA TORRES, et Fernando RAMOS. The Use of Natural Antioxidants (oregano and Sage) to Reduce Hexanal Production in Precooked Chicken During Chill Storage. Universidad de Antioquia, 2013.
Style de citation MLA (8e éd.)PINO, Lilian MARQUES, et al. The Use of Natural Antioxidants (oregano and Sage) to Reduce Hexanal Production in Precooked Chicken During Chill Storage. Universidad de Antioquia, 2013.