Tohutoro APA (7th ed.)
Broce, K., & Linssen, J. (2016). Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils.
Tohutoru Kātū Chicago (17th ed.)
Broce, Kathia, me Jozef Linssen. Lipid Oxidation of Dutch Style Semi-dry Fermented Sausages Prepared with Beef and Ostrich Meat Enriched with Encapsulated Linseed, Algal and Fish Oils. 2016.
Tohutoro MLA (9th ed.)
Broce, Kathia, me Jozef Linssen. Lipid Oxidation of Dutch Style Semi-dry Fermented Sausages Prepared with Beef and Ostrich Meat Enriched with Encapsulated Linseed, Algal and Fish Oils. 2016.
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