Cita APA

Alejandre, M. (., Passarini, D. (., Astiasarán, I. (., & Ansorena-Artieda, D. (. (2017). The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes.

Citación estilo Chicago

Alejandre, M. (Marta)|||/items/6a31aec7-6155-4dda-8072-11cd2aa35e8f, D. (Denis)|||/items/a767b7b7-7768-41ad-a4a6-39cc1d617d45 Passarini, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán, y D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda. The Effect of Low-fat Beef Patties Formulated With a Low-energy Fat Analogue Enriched in Long-chain Polyunsaturated Fatty Acids On Lipid Oxidation and Sensory Attributes. 2017.

Cita MLA

Alejandre, M. (Marta)|||/items/6a31aec7-6155-4dda-8072-11cd2aa35e8f, D. (Denis)|||/items/a767b7b7-7768-41ad-a4a6-39cc1d617d45 Passarini, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán, y D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda. The Effect of Low-fat Beef Patties Formulated With a Low-energy Fat Analogue Enriched in Long-chain Polyunsaturated Fatty Acids On Lipid Oxidation and Sensory Attributes. 2017.