Dyfyniad APA

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.

Dyfyniad Arddull Chicago

Pascual, 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.

Dyfyniad MLA

Pascual, 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.

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