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 solution. II. Kinetics of aW lowering and effect of some process variables.

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 Solution. II. Kinetics of AW Lowering and Effect of Some Process Variables.

Cita MLA (8a ed.)

FAVETTO, G., et al. A Study of Water Activity Lowering in Meat During Immersion‐cooking in Sodium Chloride‐glycerol Solution. II. Kinetics of AW Lowering and Effect of Some Process Variables.