Pateiro, M., Franco, D., Carril, J. A., & Lorenzo, J. M. (2014). Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin. J Food Sci Technol.
Chicago-tyylinen lähdeviittausPateiro, M., D. Franco, J. A. Carril, ja J. M. Lorenzo. "Changes On Physico-chemical Properties, Lipid Oxidation and Volatile Compounds During the Manufacture of Celta Dry-cured Loin." J Food Sci Technol 2014.
MLA-viitePateiro, M., D. Franco, J. A. Carril, ja J. M. Lorenzo. "Changes On Physico-chemical Properties, Lipid Oxidation and Volatile Compounds During the Manufacture of Celta Dry-cured Loin." J Food Sci Technol 2014.
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