Cita APA

Marchetti, L., Andres, S. C., & Califano, A. N. (2013). Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders. Web

Citación estilo Chicago

Marchetti, Lucas, Silvina Cecilia Andres, and Alicia Noemi Califano. Textural and Thermal Properties of Low-lipid Meat Emulsions Formulated With Fish Oil and Different Binders. 2013.

Cita MLA

Marchetti, Lucas, Silvina Cecilia Andres, and Alicia Noemi Califano. Textural and Thermal Properties of Low-lipid Meat Emulsions Formulated With Fish Oil and Different Binders. 2013.