Villasante, J.; Ouerfelli, M.; Bobet, A.; Metón, I.; Almajano, M.P.
The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage. Foods 2020, 9, 1692.
https://doi.org/10.3390/foods9111692
AMA Style
Villasante J, Ouerfelli M, Bobet A, Metón I, Almajano MP.
The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage. Foods. 2020; 9(11):1692.
https://doi.org/10.3390/foods9111692
Chicago/Turabian Style
Villasante, Juliana, Manel Ouerfelli, Ares Bobet, Isidoro Metón, and MarÃa Pilar Almajano.
2020. "The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage" Foods 9, no. 11: 1692.
https://doi.org/10.3390/foods9111692
APA Style
Villasante, J., Ouerfelli, M., Bobet, A., Metón, I., & Almajano, M. P.
(2020). The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage. Foods, 9(11), 1692.
https://doi.org/10.3390/foods9111692