Suárez-Medina, M.D.; Sáez-Casado, M.I.; Martínez-Moya, T.; Rincón-Cervera, M.Á.
The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies. Foods 2024, 13, 1097.
https://doi.org/10.3390/foods13071097
AMA Style
Suárez-Medina MD, Sáez-Casado MI, Martínez-Moya T, Rincón-Cervera MÁ.
The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies. Foods. 2024; 13(7):1097.
https://doi.org/10.3390/foods13071097
Chicago/Turabian Style
Suárez-Medina, María Dolores, María Isabel Sáez-Casado, Tomás Martínez-Moya, and Miguel Ángel Rincón-Cervera.
2024. "The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies" Foods 13, no. 7: 1097.
https://doi.org/10.3390/foods13071097
APA Style
Suárez-Medina, M. D., Sáez-Casado, M. I., Martínez-Moya, T., & Rincón-Cervera, M. Á.
(2024). The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies. Foods, 13(7), 1097.
https://doi.org/10.3390/foods13071097