PubAg

Main content area

MLA

Cullere, Marco, et al. "Effect of the Incorporation of a Fermented Rooibos (aspalathus Linearis) Extract In the Manufacturing of Rabbit Meat Patties On Their Physical, Chemical, and Sensory Quality During Refrigerated Storage." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 108, pp. 31-38. doi: 10.1016/j.lwt.2019.03.051

APA

Cullere, M., Tasoniero, G., Secci, G., Parisi, G., Smit, P., Hoffman, L. Christiaan, & Dalle Zotte, A. (2019). Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 108, 31-38. doi: 10.1016/j.lwt.2019.03.051

Chicago

Cullere, Marco, Giulia Tasoniero, Giulia Secci, Giuliana Parisi, Paula Smit, Louwrens Christiaan Hoffman, and Antonella Dalle Zotte. "Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage" Lebensmittel-Wissenschaft + [i.e. und] Technologie 108, 1 (2019): 31-38. doi: 10.1016/j.lwt.2019.03.051