Referencias:
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Citas:
---------- APA ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L. & LOZANO, R.D.
(1988)
. Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine. International Journal of Food Science & Technology, 23(4), 415-418.
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00597.x---------- CHICAGO ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D.
"Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine"
. International Journal of Food Science & Technology 23, no. 4
(1988) : 415-418.
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00597.x---------- MLA ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D.
"Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine"
. International Journal of Food Science & Technology, vol. 23, no. 4, 1988, pp. 415-418.
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00597.x---------- VANCOUVER ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D. Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine. Int. J. Food Sci. Technol. 1988;23(4):415-418.
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00597.x