Volatile Compounds in High-Pressure-Processed Pork Meat Products

MLA

Antonia Picón, et al. Volatile Compounds in High-Pressure-Processed Pork Meat Products. Jan. 2015. EBSCOhost, https://doi.org/10.1016/b978-0-12-404699-3.00033-0.

APA

Antonia Picón, Ana Rivas-Cañedo, María Teresa Díaz, Manuel Nuñez, & Estrella Fernández-García. (2015). Volatile Compounds in High-Pressure-Processed Pork Meat Products. https://doi.org/10.1016/b978-0-12-404699-3.00033-0

Chicago

Antonia Picón, Ana Rivas-Cañedo, María Teresa Díaz, Manuel Nuñez, and Estrella Fernández-García. 2015. “Volatile Compounds in High-Pressure-Processed Pork Meat Products,” January. doi:10.1016/b978-0-12-404699-3.00033-0.