Colmenero, F. J., Cavestanny, M., & Carballo, J. Effects of levels of fat, surimi from sardine(Sardina pilchardus) and heat processing on thermal gelation of meat batters.
Chicago Style (17th ed.) CitationColmenero, Francisco Jimenez., Marta Cavestanny, and Jose Carballo. Effects of Levels of Fat, Surimi from Sardine(Sardina Pilchardus) and Heat Processing on Thermal Gelation of Meat Batters.
MLA (9th ed.) CitationColmenero, Francisco Jimenez., et al. Effects of Levels of Fat, Surimi from Sardine(Sardina Pilchardus) and Heat Processing on Thermal Gelation of Meat Batters.
Warning: These citations may not always be 100% accurate.