Vieira, C.; Sarmiento-GarcÃa, A.; GarcÃa, J.-J.; Rubio, B.; MartÃnez, B.
Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet. Foods 2021, 10, 985.
https://doi.org/10.3390/foods10050985
AMA Style
Vieira C, Sarmiento-GarcÃa A, GarcÃa J-J, Rubio B, MartÃnez B.
Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet. Foods. 2021; 10(5):985.
https://doi.org/10.3390/foods10050985
Chicago/Turabian Style
Vieira, Ceferina, Ainhoa Sarmiento-GarcÃa, Juan-José GarcÃa, Begoña Rubio, and Beatriz MartÃnez.
2021. "Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet" Foods 10, no. 5: 985.
https://doi.org/10.3390/foods10050985
APA Style
Vieira, C., Sarmiento-GarcÃa, A., GarcÃa, J.-J., Rubio, B., & MartÃnez, B.
(2021). Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet. Foods, 10(5), 985.
https://doi.org/10.3390/foods10050985