APA (7th ed.) Citation

Carvalho, S. C. d. S., Francisco, V. C., Silva, K. F., Junior, S. B., & Nassu, R. T. Sous vide processing: Effect of time and temperature on the tenderness of knuckle bovine cuts. Universidade Federal de Santa Maria.

Chicago Style (17th ed.) Citation

Carvalho, Suelen Cristina dos Santos, Vanessa Cristina Francisco, Kalisa Fernanda Silva, Stanislau Bogusz Junior, and Renata Tieko Nassu. Sous Vide Processing: Effect of Time and Temperature on the Tenderness of Knuckle Bovine Cuts. Universidade Federal de Santa Maria.

MLA (9th ed.) Citation

Carvalho, Suelen Cristina dos Santos, et al. Sous Vide Processing: Effect of Time and Temperature on the Tenderness of Knuckle Bovine Cuts. Universidade Federal de Santa Maria.