Cita APA (7a ed.)

Broce, K., & Linssen, J. (2016). Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils. Editorial Universitaria.

Cita Chicago Style (17a ed.)

Broce, Kathia, y Jozef Linssen. Lipid Oxidation of Dutch Style Semi-dry Fermented Sausages Prepared with Beef and Ostrich Meat Enriched with Encapsulated Linseed, Algal and Fish Oils. Editorial Universitaria, 2016.

Cita MLA (8a ed.)

Broce, Kathia, y Jozef Linssen. Lipid Oxidation of Dutch Style Semi-dry Fermented Sausages Prepared with Beef and Ostrich Meat Enriched with Encapsulated Linseed, Algal and Fish Oils. Editorial Universitaria, 2016.