Bastida, A. Z., Martínez, M. A., Rodríguez, R. A., Vera, N. G., & Simental, S. S. (2019). Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein.
Citación estilo ChicagoBastida, A. Zepeda, M. Ayala Martínez, R.H. Alfaro Rodríguez, N. Güemes Vera, y S. Soto Simental. Sensory Analysis and Texture Profile of Chorizo Using Blends of Rabbit Meat and Textured Soybean Protein. 2019.
Cita MLABastida, A. Zepeda, et al. Sensory Analysis and Texture Profile of Chorizo Using Blends of Rabbit Meat and Textured Soybean Protein. 2019.
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