Cita APA

Corral, S., Belloch, C., López Díez, J. J., Salvador, A., & Flores Llovera, M. (2016). Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.

Citación estilo Chicago

Corral, Sara, Carmela Belloch, José Javier López Díez, Ana Salvador, y Mónica Flores Llovera. Yeast Inoculation As a Strategy to Improve the Physico-chemical and Sensory Properties of Reduced Salt Fermented Sausages Produced With Entire Male Fat. 2016.

Cita MLA

Corral, Sara, et al. Yeast Inoculation As a Strategy to Improve the Physico-chemical and Sensory Properties of Reduced Salt Fermented Sausages Produced With Entire Male Fat. 2016.