Cita APA

Pennisi Forell, S. C., Ranalli, N., Zaritzky, N. E., Andres, S. C., & Califano, A. N. (2010). Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols. Web

Citación estilo Chicago

Pennisi Forell, Susana Carolina, Natalia Ranalli, Noemi Elisabet Zaritzky, Silvina Cecilia Andres, and Alicia Noemi Califano. Effect of Type of Emulsifiers and Antioxidants On Oxidative Stability, Colour and Fatty Acid Profile of Low-fat Beef Burgers Enriched With Unsaturated Fatty Acids and Phytosterols. 2010.

Cita MLA

Pennisi Forell, Susana Carolina, et al. Effect of Type of Emulsifiers and Antioxidants On Oxidative Stability, Colour and Fatty Acid Profile of Low-fat Beef Burgers Enriched With Unsaturated Fatty Acids and Phytosterols. 2010.