APA (7. basım) Alıntı

Sichetti Munekata, P. E. (2021). Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat. MDPI - Multidisciplinary Digital Publishing Institute.

Chicago Style (17. basım) Atıf

Sichetti Munekata, Paulo Eduardo. Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat. Basel, Switzerland: MDPI - Multidisciplinary Digital Publishing Institute, 2021.

MLA (9th ed.) Atıf

Sichetti Munekata, Paulo Eduardo. Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat. MDPI - Multidisciplinary Digital Publishing Institute, 2021.