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.
Chicago Style (17th ed.) CitationBroce, Kathia, and 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.
MLA (8th ed.) CitationBroce, Kathia, and 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.
Warning: These citations may not always be 100% accurate.