Sichetti Munekata, P. E. (2021). Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat. MDPI - Multidisciplinary Digital Publishing Institute.
Chicago Style (17th ed.) CitationSichetti Munekata, Paulo Eduardo. Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat. Basel, Switzerland: MDPI - Multidisciplinary Digital Publishing Institute, 2021.
MLA (9th ed.) CitationSichetti Munekata, Paulo Eduardo. Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat. MDPI - Multidisciplinary Digital Publishing Institute, 2021.
Warning: These citations may not always be 100% accurate.