Viscoelastic properties of Bologna sausages by dynamic methods

MLA

Bruno, Maria, and Mauro Moresi. “Viscoelastic Properties of Bologna Sausages by Dynamic Methods.” Journal of Food Engineering, vol. 63, no. 3, Aug. 2004, p. 291. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2003.08.012.

APA

Bruno, M., & Moresi, M. (2004). Viscoelastic properties of Bologna sausages by dynamic methods. Journal of Food Engineering, 63(3), 291. https://doi.org/10.1016/j.jfoodeng.2003.08.012

Chicago

Bruno, Maria, and Mauro Moresi. 2004. “Viscoelastic Properties of Bologna Sausages by Dynamic Methods.” Journal of Food Engineering 63 (3): 291. doi:10.1016/j.jfoodeng.2003.08.012.