Cita APA

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.

Citación estilo Chicago

Broce, Kathia, y 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.

Cita MLA

Broce, Kathia, y 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.