Cita APA

Muguerza, E. (., Fista, G. (., Ansorena-Artieda, D. (., Astiasarán, I. (., & Bloukas, J. (. (2002). Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages.

Citación estilo Chicago

Muguerza, E. (Edurne)|||/items/41c0ae67-4bf9-4e2c-a4c6-9316d5160a20, G. (G.)|||/items/fdd0202c-7190-48c6-8255-67452e381617 Fista, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán, y J.G. (J.G.)|||/items/1542cc0e-34ad-473b-9fa5-f78192edea4b Bloukas. Effect of Fat Level and Partial Replacement of Pork Backfat With Olive Oil On Processing and Quality Characteristics of Fermented Sausages. 2002.

Cita MLA

Muguerza, E. (Edurne)|||/items/41c0ae67-4bf9-4e2c-a4c6-9316d5160a20, et al. Effect of Fat Level and Partial Replacement of Pork Backfat With Olive Oil On Processing and Quality Characteristics of Fermented Sausages. 2002.