Cita APA

Argel, N. S., Ranalli, N., Califano, A. N., & Andrés, S. C. (2020). Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers. Web

Citación estilo Chicago

Argel, Natalia Soledad, Natalia Ranalli, Alicia Noemí Califano, and Silvina Cecilia Andrés. Influence of Partial Pork Meat Replacement By Pulse Flour On Physicochemical and Sensory Characteristics of Low-fat Burgers. 2020.

Cita MLA

Argel, Natalia Soledad, Natalia Ranalli, Alicia Noemí Califano, and Silvina Cecilia Andrés. Influence of Partial Pork Meat Replacement By Pulse Flour On Physicochemical and Sensory Characteristics of Low-fat Burgers. 2020.