Fernández-López, J.; Lucas-González, R.; Roldán-Verdú, A.; Viuda-Martos, M.; Sayas-Barberá, E.; Ballester-Sánchez, J.; Haros, C.M.; Pérez-Álvarez, J.A.
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. Foods 2020, 9, 274.
https://doi.org/10.3390/foods9030274
AMA Style
Fernández-López J, Lucas-González R, Roldán-Verdú A, Viuda-Martos M, Sayas-Barberá E, Ballester-Sánchez J, Haros CM, Pérez-Álvarez JA.
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. Foods. 2020; 9(3):274.
https://doi.org/10.3390/foods9030274
Chicago/Turabian Style
Fernández-López, Juana, Raquel Lucas-González, Alba Roldán-Verdú, Manuel Viuda-Martos, Estrella Sayas-Barberá, Jaime Ballester-Sánchez, Claudia Monika Haros, and José Angel Pérez-Álvarez.
2020. "Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage" Foods 9, no. 3: 274.
https://doi.org/10.3390/foods9030274
APA Style
Fernández-López, J., Lucas-González, R., Roldán-Verdú, A., Viuda-Martos, M., Sayas-Barberá, E., Ballester-Sánchez, J., Haros, C. M., & Pérez-Álvarez, J. A.
(2020). Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. Foods, 9(3), 274.
https://doi.org/10.3390/foods9030274