Garitta, L., Langohr, K., Elizagoyen, E., Gugole Ottaviano, F., Gómez, G., & Hough, G. (2018). Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors. Food quality and preference, 68, 371-376. https://doi.org/10.1016/j.foodqual.2018.03.014
Citace podle Chicago (17th ed.)Garitta, Lorena, Klaus Langohr, Eliana Elizagoyen, Fernanda Gugole Ottaviano, Guadalupe Gómez, a Guillermo Hough. "Survival Analysis Model to Estimate Sensory Shelf Life with Temperature and Illumination as Accelerating Factors." Food Quality and Preference 68 (2018): 371-376. https://doi.org/10.1016/j.foodqual.2018.03.014.
Citace podle MLA (9th ed.)Garitta, Lorena, et al. "Survival Analysis Model to Estimate Sensory Shelf Life with Temperature and Illumination as Accelerating Factors." Food Quality and Preference, vol. 68, 2018, pp. 371-376, https://doi.org/10.1016/j.foodqual.2018.03.014.