APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

PINO, Lilian MARQUES, Carlos CAVALEIRO, Maria da Conceição CASTILHO PhD, Marisa Aparecida BISMARA REGITANO D´ARCE PhD, Elizabeth Aparecida DA SILVA TORRES, and Fernando RAMOS. The Use of Natural Antioxidants (oregano and Sage) to Reduce Hexanal Production in Precooked Chicken During Chill Storage. Universidad de Antioquia, 2013.

MLA (8th ed.) Citation

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.