Cita APA (7a ed.)

BIANCHI, M., PILOSOF, A., & BARTHOLOMAI, G. Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates.

Cita Chicago Style (17a ed.)

BIANCHI, M.A, A.M.R PILOSOF, y G.B BARTHOLOMAI. Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates.

Cita MLA (8a ed.)

BIANCHI, M.A, et al. Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates.