Sen, A. R., Naveena, B. M., Muthukumar, M., & Vaithiyanathan, S. (2011). Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature. Springer India.
Chicago ZitierstilSen, A. R., B. M. Naveena, M. Muthukumar, und S. Vaithiyanathan. Colour, Myoglobin Denaturation and Storage Stability of Raw and Cooked Mutton Chops At Different End Point Cooking Temperature. Springer India, 2011.
MLA ZitierstilSen, A. R., B. M. Naveena, M. Muthukumar, und S. Vaithiyanathan. Colour, Myoglobin Denaturation and Storage Stability of Raw and Cooked Mutton Chops At Different End Point Cooking Temperature. Springer India, 2011.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.