Beriain, M.J.; Murillo-Arbizu, M.T.; Insausti, K.; Sarriés, M.V.; Gómez, I.
Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards. Foods 2020, 9, 1006.
https://doi.org/10.3390/foods9081006
AMA Style
Beriain MJ, Murillo-Arbizu MT, Insausti K, Sarriés MV, Gómez I.
Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards. Foods. 2020; 9(8):1006.
https://doi.org/10.3390/foods9081006
Chicago/Turabian Style
Beriain, María José, María Teresa Murillo-Arbizu, Kizkitza Insausti, María Victoria Sarriés, and Inmaculada Gómez.
2020. "Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards" Foods 9, no. 8: 1006.
https://doi.org/10.3390/foods9081006
APA Style
Beriain, M. J., Murillo-Arbizu, M. T., Insausti, K., Sarriés, M. V., & Gómez, I.
(2020). Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards. Foods, 9(8), 1006.
https://doi.org/10.3390/foods9081006