Cite
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes.
MLA
Urgu-Öztürk, Müge, et al. “Design of Healthier Beef Sausage Formulations by Hazelnut-Based Pre-Emulsion Systems as Fat Substitutes.” Meat Science, vol. 167, Sept. 2020, p. 108162. EBSCOhost, https://doi.org/10.1016/j.meatsci.2020.108162.
APA
Urgu-Öztürk, M., Öztürk-Kerimoğlu, B., & Serdaroğlu, M. (2020). Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes. Meat Science, 167, 108162. https://doi.org/10.1016/j.meatsci.2020.108162
Chicago
Urgu-Öztürk, Müge, Burcu Öztürk-Kerimoğlu, and Meltem Serdaroğlu. 2020. “Design of Healthier Beef Sausage Formulations by Hazelnut-Based Pre-Emulsion Systems as Fat Substitutes.” Meat Science 167 (September): 108162. doi:10.1016/j.meatsci.2020.108162.