Pascual, C. R., & Acevedo, T. P. Effect of different radiation dose levels on the lipid oxidation, microbiological quality and some physical characteristics of pre-cooked pork loin.
Chicago Style (17th ed.) CitationPascual, Catherine R., and Teresita P. Acevedo. Effect of Different Radiation Dose Levels on the Lipid Oxidation, Microbiological Quality and Some Physical Characteristics of Pre-cooked Pork Loin. 1969.
MLA (9th ed.) CitationPascual, Catherine R., and Teresita P. Acevedo. Effect of Different Radiation Dose Levels on the Lipid Oxidation, Microbiological Quality and Some Physical Characteristics of Pre-cooked Pork Loin.
Warning: These citations may not always be 100% accurate.