Cita APA

Czerner, M., Tomás, M. C., & Yeannes, M. I. (2010). Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics. Web

Citación estilo Chicago

Czerner, Marina, Mabel Cristina Tomás, and Maria Isabel Yeannes. Ripening of Salted Anchovy (Engraulis Anchoita): Development of Lipid Oxidation, Colour and Other Sensorial Characteristics. 2010.

Cita MLA

Czerner, Marina, Mabel Cristina Tomás, and Maria Isabel Yeannes. Ripening of Salted Anchovy (Engraulis Anchoita): Development of Lipid Oxidation, Colour and Other Sensorial Characteristics. 2010.