Registro de Citas

Cita APA

Conchillo, A. (., Ansorena-Artieda, D. (., & Astiasarán, I. (. (2004). Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken.

Citación estilo Chicago

Conchillo, A. (Ana)|||/items/d11b3064-f69e-4448-849c-dbe607bdaaf9, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda, y I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán. Intensity of Lipid Oxidation and Formation of Cholesterol Oxidation Products During Frozen Storage of Raw and Cooked Chicken. 2004.

Cita MLA

Conchillo, A. (Ana)|||/items/d11b3064-f69e-4448-849c-dbe607bdaaf9, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda, y I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán. Intensity of Lipid Oxidation and Formation of Cholesterol Oxidation Products During Frozen Storage of Raw and Cooked Chicken. 2004.

Precaución: Estas citas no son 100% exactas.

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