Pérez-Báez, A.J.; Valenzuela-Melendres, M.; Camou, J.P.; González-Aguilar, G.; Tortoledo-Ortiz, O.; González-RÃos, H.; Viuda-Martos, M.
Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology. Foods 2021, 10, 1184.
https://doi.org/10.3390/foods10061184
AMA Style
Pérez-Báez AJ, Valenzuela-Melendres M, Camou JP, González-Aguilar G, Tortoledo-Ortiz O, González-RÃos H, Viuda-Martos M.
Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology. Foods. 2021; 10(6):1184.
https://doi.org/10.3390/foods10061184
Chicago/Turabian Style
Pérez-Báez, Anna Judith, Martin Valenzuela-Melendres, Juan Pedro Camou, Gustavo González-Aguilar, Orlando Tortoledo-Ortiz, Humberto González-RÃos, and Manuel Viuda-Martos.
2021. "Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology" Foods 10, no. 6: 1184.
https://doi.org/10.3390/foods10061184
APA Style
Pérez-Báez, A. J., Valenzuela-Melendres, M., Camou, J. P., González-Aguilar, G., Tortoledo-Ortiz, O., González-RÃos, H., & Viuda-Martos, M.
(2021). Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology. Foods, 10(6), 1184.
https://doi.org/10.3390/foods10061184
