Broce, K., & Linssen, J. (2016). Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils. Universidad Tecnológica de Panamá, Panamá.
Chicago Style CitationBroce, Kathia, and Jozef Linssen. Lipid Oxidation of Dutch Style Semi-dry Fermented Sausages Prepared With Beef and Ostrich Meat Enriched With Encapsulated Linseed, Algal and Fish Oils. Universidad Tecnológica de Panamá, Panamá, 2016.
MLA CitationBroce, Kathia, and Jozef Linssen. Lipid Oxidation of Dutch Style Semi-dry Fermented Sausages Prepared With Beef and Ostrich Meat Enriched With Encapsulated Linseed, Algal and Fish Oils. Universidad Tecnológica de Panamá, Panamá, 2016.
Warning: These citations may not always be 100% accurate.