Cita APA (7a ed.)
SHERMA, G., ACHARYA, D. R., RAI, K., KHADKA, N., GURUNG, G., GIUFFRÈ, A. M., & DANGAL, A. (2026). Optimization and Quality Evaluation of Takha: A Nepalese Indigenous Meat Product. Current Research in Nutrition & Food Science, 14(1), 173-194.
Cita Chicago Style (17a ed.)
SHERMA, GIRIJA, DEV RAJ ACHARYA, KISHOR RAI, NABIN KHADKA, GAURAV GURUNG, ANGELO MARIA GIUFFRÈ, y ANISH DANGAL. "Optimization and Quality Evaluation of Takha: A Nepalese Indigenous Meat Product." Current Research in Nutrition & Food Science 14, no. 1 (2026): 173-194.
Cita MLA (9a ed.)
SHERMA, GIRIJA, et al. "Optimization and Quality Evaluation of Takha: A Nepalese Indigenous Meat Product." Current Research in Nutrition & Food Science, vol. 14, no. 1, 2026, pp. 173-194.
Precaución: Estas citas no son 100% exactas.