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.
Style de citation Chicago (17e éd.)Broce, Kathia, et 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.
Style de citation MLA (8e éd.)Broce, Kathia, et 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.
Attention : ces citations peuvent ne pas être correctes à 100%.