Cita APA

Gianelli, M. P., Olivares, A., & Flores, M. (2011). Key aroma components of a dry-cured sausage with high fat content (sobrassada).

Citación estilo Chicago

Gianelli, M. P., A. Olivares, y M. Flores. Key Aroma Components of a Dry-cured Sausage With High Fat Content (sobrassada). 2011.

Cita MLA

Gianelli, M. P., A. Olivares, y M. Flores. Key Aroma Components of a Dry-cured Sausage With High Fat Content (sobrassada). 2011.