Pilosof, A. M. R. (1987). Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates.
Cita Chicago Style (17a ed.)Pilosof, Ana María Renata. Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates. 1987.
Cita MLA (8a ed.)Pilosof, Ana María Renata. Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates. 1987.
Precaución: Estas citas no son 100% exactas.