Cita APA (7a ed.)

FAVETTO, G., CHIRIFE, J., & BARTHOLOMAI, G. A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake.

Cita Chicago Style (17a ed.)

FAVETTO, G., J. CHIRIFE, y G.B BARTHOLOMAI. A Study of Water Activity Lowering in Meat During Immersion‐cooking in Sodium Chloride‐glycerol Solutions. I. Equilibrium Considerations and Diffusional Analysis of Solute Uptake.

Cita MLA (8a ed.)

FAVETTO, G., et al. A Study of Water Activity Lowering in Meat During Immersion‐cooking in Sodium Chloride‐glycerol Solutions. I. Equilibrium Considerations and Diffusional Analysis of Solute Uptake.