Pérez-Báez, A.J.; Valenzuela-Melendres, M.; Camou, J.P.; González-Aguilar, G.; Viuda-Martos, M.
Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology. Proceedings 2021, 70, 27.
https://doi.org/10.3390/foods_2020-07656
AMA Style
Pérez-Báez AJ, Valenzuela-Melendres M, Camou JP, González-Aguilar G, Viuda-Martos M.
Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology. Proceedings. 2021; 70(1):27.
https://doi.org/10.3390/foods_2020-07656
Chicago/Turabian Style
Pérez-Báez, Anna Judith, Martin Valenzuela-Melendres, Juan Pedro Camou, Gustavo González-Aguilar, and Manuel Viuda-Martos.
2021. "Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology" Proceedings 70, no. 1: 27.
https://doi.org/10.3390/foods_2020-07656
APA Style
Pérez-Báez, A. J., Valenzuela-Melendres, M., Camou, J. P., González-Aguilar, G., & Viuda-Martos, M.
(2021). Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology. Proceedings, 70(1), 27.
https://doi.org/10.3390/foods_2020-07656