Cita APA

Rodríguez Barrionuevo, P. Z., Calsin Cutimbo, M., & Aro Aro, J. M. (2017). Determination of shelf life time of cured guinea pig meat (Cavia porcellus L.) using different concentrations of sodium chloride.

Citación estilo Chicago

Rodríguez Barrionuevo, Pedro Zacarías, Marienela Calsin Cutimbo, y Juan Marcos Aro Aro. Determination of Shelf Life Time of Cured Guinea Pig Meat (Cavia Porcellus L.) Using Different Concentrations of Sodium Chloride. 2017.

Cita MLA

Rodríguez Barrionuevo, Pedro Zacarías, Marienela Calsin Cutimbo, y Juan Marcos Aro Aro. Determination of Shelf Life Time of Cured Guinea Pig Meat (Cavia Porcellus L.) Using Different Concentrations of Sodium Chloride. 2017.