Cita APA

Poyato, C. (., Astiasarán, I. (., Barriuso, B. (., & Ansorena-Artieda, D. (. (2015). A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability.

Citación estilo Chicago

Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán, B. (Blanca)|||/items/2ec93dca-64e9-4799-a1f8-ba02595dd39d Barriuso, y D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda. A New Polyunsaturated Gelled Emulsion As Replacer of Pork Back-fat in Burger Patties: Effect On Lipid Composition, Oxidative Stability and Sensory Acceptability. 2015.

Cita MLA

Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán, B. (Blanca)|||/items/2ec93dca-64e9-4799-a1f8-ba02595dd39d Barriuso, y D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda. A New Polyunsaturated Gelled Emulsion As Replacer of Pork Back-fat in Burger Patties: Effect On Lipid Composition, Oxidative Stability and Sensory Acceptability. 2015.