Luong, N.-D.M.; Coroller, L.; Zagorec, M.; Moriceau, N.; Anthoine, V.; Guillou, S.; Membré, J.-M.
A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions. Foods 2022, 11, 1114.
https://doi.org/10.3390/foods11081114
AMA Style
Luong N-DM, Coroller L, Zagorec M, Moriceau N, Anthoine V, Guillou S, Membré J-M.
A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions. Foods. 2022; 11(8):1114.
https://doi.org/10.3390/foods11081114
Chicago/Turabian Style
Luong, Ngoc-Du Martin, Louis Coroller, Monique Zagorec, Nicolas Moriceau, Valérie Anthoine, Sandrine Guillou, and Jeanne-Marie Membré.
2022. "A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions" Foods 11, no. 8: 1114.
https://doi.org/10.3390/foods11081114
APA Style
Luong, N. -D. M., Coroller, L., Zagorec, M., Moriceau, N., Anthoine, V., Guillou, S., & Membré, J. -M.
(2022). A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions. Foods, 11(8), 1114.
https://doi.org/10.3390/foods11081114
