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Almaráz-Buendia I, Hernández-Escalona A, González-Tenorio R, Santos-Ordoñez N, Espino-García JJ, Martínez-Juárez V, Meza-Nieto MA, Campos Montiel RG. Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile. Foods. 2019; 8(9):357. https://doi.org/10.3390/foods8090357

Almaráz-Buendia, Isaac, Adriana Hernández-Escalona, Roberto González-Tenorio, Nestor Santos-Ordoñez, José Jesús Espino-García, Víctor Martínez-Juárez, Martin A. Meza-Nieto, and Rafael Germán Campos Montiel. 2019. "Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile" Foods 8, no. 9: 357. https://doi.org/10.3390/foods8090357

Almaráz-Buendia, I., Hernández-Escalona, A., González-Tenorio, R., Santos-Ordoñez, N., Espino-García, J. J., Martínez-Juárez, V., Meza-Nieto, M. A., & Campos Montiel, R. G. (2019). Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile. Foods, 8(9), 357. https://doi.org/10.3390/foods8090357