Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage

MLA

Díaz, M. T., et al. “Nutritional and Sensory Aspects of Light Lamb Meat Enriched in N−3 Fatty Acids during Refrigerated Storage.” Food Chemistry, vol. 124, no. 1, Jan. 2011, pp. 147–55. EBSCOhost, https://doi.org/10.1016/j.foodchem.2010.05.117.

APA

Díaz, M. T., Cañeque, V., Sánchez, C. I., Lauzurica, S., Pérez, C., Fernández, C., Álvarez, I., & De la Fuente, J. (2011). Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage. Food Chemistry, 124(1), 147–155. https://doi.org/10.1016/j.foodchem.2010.05.117

Chicago

Díaz, M.T., V. Cañeque, C.I. Sánchez, S. Lauzurica, C. Pérez, C. Fernández, I. Álvarez, and J. De la Fuente. 2011. “Nutritional and Sensory Aspects of Light Lamb Meat Enriched in N−3 Fatty Acids during Refrigerated Storage.” Food Chemistry 124 (1): 147–55. doi:10.1016/j.foodchem.2010.05.117.