Diana Brito Barros, Cristina Sobrosa, Rita Pinheiro, Susana Fonseca, & Manuela Vaz-Velho. (2018). Effect of addition of a starter cultures on physicochemical and sensory properties of "alheira", a smoked sausage-like product. Instituto Politécnico de Viseu.
Chicago Style (17th ed.) CitationDiana Brito Barros, Cristina Sobrosa, Rita Pinheiro, Susana Fonseca, and Manuela Vaz-Velho. Effect of Addition of a Starter Cultures on Physicochemical and Sensory Properties of "Alheira", a Smoked Sausage-like Product. Instituto Politécnico de Viseu, 2018.
MLA (9th ed.) CitationDiana Brito Barros, et al. Effect of Addition of a Starter Cultures on Physicochemical and Sensory Properties of "Alheira", a Smoked Sausage-like Product. Instituto Politécnico de Viseu, 2018.
Warning: These citations may not always be 100% accurate.