Sayas-Barberá, E.; Valero-Asencio, M.M.; Navarro Rodríguez-Vera, C.; Fernández-López, J.; Haros, C.M.; Pérez-Álvarez, J.Á.; Viuda-Martos, M.
Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage. Foods 2021, 10, 3080.
https://doi.org/10.3390/foods10123080
AMA Style
Sayas-Barberá E, Valero-Asencio MM, Navarro Rodríguez-Vera C, Fernández-López J, Haros CM, Pérez-Álvarez JÁ, Viuda-Martos M.
Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage. Foods. 2021; 10(12):3080.
https://doi.org/10.3390/foods10123080
Chicago/Turabian Style
Sayas-Barberá, Estrella, María Maite Valero-Asencio, Casilda Navarro Rodríguez-Vera, Juana Fernández-López, Claudia Monika Haros, José Ángel Pérez-Álvarez, and Manuel Viuda-Martos.
2021. "Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage" Foods 10, no. 12: 3080.
https://doi.org/10.3390/foods10123080
APA Style
Sayas-Barberá, E., Valero-Asencio, M. M., Navarro Rodríguez-Vera, C., Fernández-López, J., Haros, C. M., Pérez-Álvarez, J. Á., & Viuda-Martos, M.
(2021). Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage. Foods, 10(12), 3080.
https://doi.org/10.3390/foods10123080
