Rodrigues, I. Et Al. 2016. Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content. Innovative Food Science & Emerging Technologies , vol.38 , 328-333.

Rodrigues, I., Trindade, M. A., Caramit, F. R., CANDOĞAN, K., Pokhrel, P. R., & Barbosa-Canovas, G. V., (2016). Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content. Innovative Food Science & Emerging Technologies , vol.38, 328-333.

Rodrigues, Isabela Et Al. "Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content," Innovative Food Science & Emerging Technologies , vol.38, 328-333, 2016

Rodrigues, Isabela Et Al. "Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content." Innovative Food Science & Emerging Technologies , vol.38, pp.328-333, 2016

Rodrigues, I. Et Al. (2016) . "Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content." Innovative Food Science & Emerging Technologies , vol.38, pp.328-333.

@article{article, author={Isabela Rodrigues Et Al. }, title={Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content}, journal={Innovative Food Science & Emerging Technologies}, year=2016, pages={328-333} }