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Cita APA (7a ed.)
Pérez-Báez, A. J., Valenzuela-Melendres, M., Camou, J. P., González-Aguilar, G., Tortoledo-Ortiz, O., González-Ríos, H., & Viuda-Martos, M. (2021). Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology. MDPI AG.
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Cita Chicago Style (17a ed.)
Pérez-Báez, Anna Judith, Martin Valenzuela-Melendres, Juan Pedro Camou, Gustavo González-Aguilar, Orlando Tortoledo-Ortiz, Humberto González-Ríos, y Manuel Viuda-Martos. Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology. MDPI AG, 2021.
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Cita MLA (9a ed.)
Pérez-Báez, Anna Judith, et al. Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology. MDPI AG, 2021.
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