Argel, N.S.; Lorenzo, G.; DomÃnguez, R.; Fraqueza, M.J.; Fernández-López, J.; Sosa, M.E.; Campagnol, P.C.B.; Lorenzo, J.M.; Andrés, S.C.
Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers. Appl. Sci. 2022, 12, 7571.
https://doi.org/10.3390/app12157571
AMA Style
Argel NS, Lorenzo G, DomÃnguez R, Fraqueza MJ, Fernández-López J, Sosa ME, Campagnol PCB, Lorenzo JM, Andrés SC.
Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers. Applied Sciences. 2022; 12(15):7571.
https://doi.org/10.3390/app12157571
Chicago/Turabian Style
Argel, Natalia Soledad, Gabriel Lorenzo, Rubén DomÃnguez, Maria João Fraqueza, Juana Fernández-López, Maria Elena Sosa, Paulo Cesar Bastianello Campagnol, José Manuel Lorenzo, and Silvina Cecilia Andrés.
2022. "Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers" Applied Sciences 12, no. 15: 7571.
https://doi.org/10.3390/app12157571
APA Style
Argel, N. S., Lorenzo, G., DomÃnguez, R., Fraqueza, M. J., Fernández-López, J., Sosa, M. E., Campagnol, P. C. B., Lorenzo, J. M., & Andrés, S. C.
(2022). Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers. Applied Sciences, 12(15), 7571.
https://doi.org/10.3390/app12157571