Cita APA

Blanco, A., Ayala, M., López-Albors, O., García-Alcázar, A., Abellán-Martínez, E., Ramírez-Zarzosa, G., & Gil, F. (2005). Structural and ultrastructural chages on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing.

Citación estilo Chicago

Blanco, A., M.D Ayala, Octavio López-Albors, Alicia García-Alcázar, Emilia Abellán-Martínez, G. Ramírez-Zarzosa, y F. Gil. Structural and Ultrastructural Chages On Muscle Tissue of Sea Bass, Dicentrarchus Labrax L., After Cooking and Freezing. 2005.

Cita MLA

Blanco, A., et al. Structural and Ultrastructural Chages On Muscle Tissue of Sea Bass, Dicentrarchus Labrax L., After Cooking and Freezing. 2005.