Cita APA

Poyato, C. (., Ansorena-Artieda, D. (., Berasategui, I. (., Navarro-Blasco, I. (., & Astiasarán, I. (. (2014). Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.

Citación estilo Chicago

Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Ansorena-Artieda, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7 Berasategui, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54 Navarro-Blasco, y I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán. Optimization of a Gelled Emulsion Intended to Supply ω-3 Fatty Acids Into Meat Products By Means of Response Surface Methodology. 2014.

Cita MLA

Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb, et al. Optimization of a Gelled Emulsion Intended to Supply ω-3 Fatty Acids Into Meat Products By Means of Response Surface Methodology. 2014.