Tarjuelo, L.; Pardo, J.E.; Álvarez-Ortí, M.; Pardo-Giménez, A.; Millán, C.; Rabadán, A.
Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia. Nutrients 2022, 14, 3106.
https://doi.org/10.3390/nu14153106
AMA Style
Tarjuelo L, Pardo JE, Álvarez-Ortí M, Pardo-Giménez A, Millán C, Rabadán A.
Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia. Nutrients. 2022; 14(15):3106.
https://doi.org/10.3390/nu14153106
Chicago/Turabian Style
Tarjuelo, Laura, José Emilio Pardo, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Cristina Millán, and Adrián Rabadán.
2022. "Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia" Nutrients 14, no. 15: 3106.
https://doi.org/10.3390/nu14153106
APA Style
Tarjuelo, L., Pardo, J. E., Álvarez-Ortí, M., Pardo-Giménez, A., Millán, C., & Rabadán, A.
(2022). Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia. Nutrients, 14(15), 3106.
https://doi.org/10.3390/nu14153106