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.
Cita Chicago Style (17a ed.)PINO, Lilian MARQUES, Carlos CAVALEIRO, Maria da Conceição CASTILHO PhD, Marisa Aparecida BISMARA REGITANO D´ARCE PhD, Elizabeth Aparecida DA SILVA TORRES, y Fernando RAMOS. The Use of Natural Antioxidants (oregano and Sage) to Reduce Hexanal Production in Precooked Chicken During Chill Storage. Universidad de Antioquia, 2013.
Cita MLA (8a ed.)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.