Cita APA (7a ed.)
Moreira Martínez, R. F., Vargas-Ramella, M., Lorenzo, J. M., Zamuz, S., Montes, L., Santos López, E. M., & Franco Ruiz, D. (2022). Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés. Elsevier.
Cita Chicago Style (17a ed.)
Moreira Martínez, Ramón Felipe, Márcio Vargas-Ramella, José M. Lorenzo, Sol Zamuz, Leticia Montes, Eva María Santos López, y Daniel Franco Ruiz. Influence of Pork Backfat Replacement by Microencapsulated Fish Oil on Physicochemical, Rheological, Nutritional, and Sensory Features of Pork Liver Pâtés. Elsevier, 2022.
Cita MLA (9a ed.)
Moreira Martínez, Ramón Felipe, et al. Influence of Pork Backfat Replacement by Microencapsulated Fish Oil on Physicochemical, Rheological, Nutritional, and Sensory Features of Pork Liver Pâtés. Elsevier, 2022.
Precaución: Estas citas no son 100% exactas.