Cita APA

García Lomillo, J., González San José, M. L., Skibsted, L. H., & Jongberg, S. (2016). Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage.

Citación estilo Chicago

García Lomillo, Javier, Mª Luisa González San José, Leif H. Skibsted, y Sisse Jongberg. Effect of Skin Wine Pomace and Sulfite On Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage. 2016.

Cita MLA

García Lomillo, Javier, Mª Luisa González San José, Leif H. Skibsted, y Sisse Jongberg. Effect of Skin Wine Pomace and Sulfite On Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage. 2016.