Cita APA

Carballo, D. E., Caro Canales, I., Gallego Arranz, C., González, A. R., Giráldez, F. J., Mateo, J., & Andrés, S. (2021). Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties.

Citación estilo Chicago

Carballo, Diego Eloy, Irma Caro Canales, Cristina Gallego Arranz, Ana Rebeca González, Francisco Javier Giráldez, Javier Mateo, y Sonia Andrés. Banana Pseudo-stem Increases the Water-holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties. 2021.

Cita MLA

Carballo, Diego Eloy, et al. Banana Pseudo-stem Increases the Water-holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties. 2021.