Beriain, M.J.; Gómez, I.; Sánchez, M.; Insausti, K.; Sarriés, M.V.; Ibañez, F.C.
The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios. Foods 2020, 9, 506.
https://doi.org/10.3390/foods9040506
AMA Style
Beriain MJ, Gómez I, Sánchez M, Insausti K, Sarriés MV, Ibañez FC.
The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios. Foods. 2020; 9(4):506.
https://doi.org/10.3390/foods9040506
Chicago/Turabian Style
Beriain, Maria José, Inmaculada Gómez, Mercedes Sánchez, Kizkitza Insausti, María Victoria Sarriés, and Francisco C Ibañez.
2020. "The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios" Foods 9, no. 4: 506.
https://doi.org/10.3390/foods9040506
APA Style
Beriain, M. J., Gómez, I., Sánchez, M., Insausti, K., Sarriés, M. V., & Ibañez, F. C.
(2020). The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios. Foods, 9(4), 506.
https://doi.org/10.3390/foods9040506
