PubAg

Main content area

MLA

Franco, I, et al. "Study of the Biochemical Changes During the Processing of Androlla, a Spanish Dry-cured Pork Sausage." Food chemistry, v. 78,.3 pp. 339-345. doi: 10.1016/S0308-8146(02)00118-8

APA

Franco, I., Prieto, B., Cruz, J., Lopez, M., & Carballo, J. (2002). Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage. Food chemistry, 78, 339-345. doi: 10.1016/S0308-8146(02)00118-8

Chicago

Franco, I., B Prieto, J.M Cruz, M Lopez, and J Carballo. "Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage" Food chemistry 78, no. 3 (2002): 339-345. doi: 10.1016/S0308-8146(02)00118-8