Elias, M., Potes, M., Roseiro, L., Santos, C., Gomes, A., & Agulheiro-Santos, A. (2014). The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do Alentejo" in Terms of its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile.
Citação do estilo Chicago (17ª ed.)Elias, M., M.E Potes, L.C Roseiro, C. Santos, A. Gomes, e A.C Agulheiro-Santos. The Effect of Starter Cultures on the Portuguese Traditional Sausage "Paio Do Alentejo" in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile. 2014.
Citação MLA (8ª ed.)Elias, M., et al. The Effect of Starter Cultures on the Portuguese Traditional Sausage "Paio Do Alentejo" in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile. 2014.