Cita APA

Garcia-Iñiguez-de-Ciriano, M. (., Berasategui, I. (., Navarro-Blasco, I. (., Astiasarán, I. (., & Ansorena-Artieda, D. (. (2012). Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: Effects on the mineral content, lipid profile and sensory quality.

Citación estilo Chicago

Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7 Berasategui, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54 Navarro-Blasco, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán, y D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda. Reduction of Sodium and Increment of Calcium and ω-3 PUFA in Dry Fermented Sausages: Effects On the Mineral Content, Lipid Profile and Sensory Quality. 2012.

Cita MLA

Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f, et al. Reduction of Sodium and Increment of Calcium and ω-3 PUFA in Dry Fermented Sausages: Effects On the Mineral Content, Lipid Profile and Sensory Quality. 2012.