Teixeira, A.; Ferreira, I.; Pereira, E.; Vasconcelos, L.; Leite, A.; Rodrigues, S.
Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods 2021, 10, 1824.
https://doi.org/10.3390/foods10081824
AMA Style
Teixeira A, Ferreira I, Pereira E, Vasconcelos L, Leite A, Rodrigues S.
Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods. 2021; 10(8):1824.
https://doi.org/10.3390/foods10081824
Chicago/Turabian Style
Teixeira, Alfredo, Iasmin Ferreira, Etelvina Pereira, Lia Vasconcelos, Ana Leite, and Sandra Rodrigues.
2021. "Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source" Foods 10, no. 8: 1824.
https://doi.org/10.3390/foods10081824
APA Style
Teixeira, A., Ferreira, I., Pereira, E., Vasconcelos, L., Leite, A., & Rodrigues, S.
(2021). Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods, 10(8), 1824.
https://doi.org/10.3390/foods10081824