Cita APA

Valencia, I. (., Ansorena-Artieda, D. (., & Astiasarán, I. (. (2006). Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs.

Citación estilo Chicago

Valencia, I. (Idoia)|||/items/00b0d9ff-ea5e-4d66-80c0-bd5de9bae1b7, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda, y I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán. Nutritional and Sensory Properties of Dry Fermented Sausages Enriched With N-3 PUFAs. 2006.

Cita MLA

Valencia, I. (Idoia)|||/items/00b0d9ff-ea5e-4d66-80c0-bd5de9bae1b7, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda, y I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán. Nutritional and Sensory Properties of Dry Fermented Sausages Enriched With N-3 PUFAs. 2006.