APA (7th ed.) Citation

Tomas, B., Stefan, T., & Volker, H. Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Tomas, Bolumar, Toepfl Stefan, and Heinz Volker. Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Tomas, Bolumar, et al. Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.