Cita APA

Merlo, T. C., Contreras-Castillo, C. J., Saldana, E., Barancelli, G. V., Baccarin Dargelio, M. D., Pedroso Yoshida, C. M., . . . Venturini, A. C. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets.

Citación estilo Chicago

Merlo, Thais Cardoso, Carmen J. Contreras-Castillo, Erick Saldana, Giovana Verginia Barancelli, Mariana Damiames Baccarin Dargelio, Cristiana Maria Pedroso Yoshida, Eduardo E. Ribeiro Junior, Adna Massarioli, y Anna Cecilia Venturini. Incorporation of Pink Pepper Residue Extract Into Chitosan Film Combined With a Modified Atmosphere Packaging: Effects On the Shelf Life of Salmon Fillets. 2019.

Cita MLA

Merlo, Thais Cardoso, et al. Incorporation of Pink Pepper Residue Extract Into Chitosan Film Combined With a Modified Atmosphere Packaging: Effects On the Shelf Life of Salmon Fillets. 2019.