APA (7th ed.) Citation

Frangopoulos, T., Petridis, D., Didaskalou, E., & Tzika, E. The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design. MDPI AG.

Chicago Style (17th ed.) Citation

Frangopoulos, Theofilos, Dimitrios Petridis, Eirini Didaskalou, and Eleni Tzika. The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design. MDPI AG.

MLA (9th ed.) Citation

Frangopoulos, Theofilos, et al. The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design. MDPI AG.