Petisca, C., Melo, A., Viegas, O., Ferreira, I., & Pinho, O. (2009). Reduction of Heterocyclic Aromatic Amines formation in pan-fried meat by red wine and pilson beer.
Citação norma ChicagoPetisca, Catarina, Armindo Melo, Olga Viegas, Isabel Ferreira, and Olívia Pinho. Reduction of Heterocyclic Aromatic Amines Formation in Pan-fried Meat by Red Wine and Pilson Beer. 2009.
Citação norma MLAPetisca, Catarina, et al. Reduction of Heterocyclic Aromatic Amines Formation in Pan-fried Meat by Red Wine and Pilson Beer. 2009.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.