New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi

MLA

Neura Bragagnolo, and Délia B. Rodriguez-Amaya. “New Data on the Total Lipid, Cholesterol and Fatty Acid Composition of Raw and Grilled Beef Longissimus Dorsi.” Archivos Latinoamericanos de Nutrición, vol. 53, no. 3, Sept. 2003, pp. 312–19. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.bdb6f3362c9045b3b7791642d56d1653&authtype=sso&custid=ns315887.

APA

Neura Bragagnolo, & Délia B. Rodriguez-Amaya. (2003). New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi. Archivos Latinoamericanos de Nutrición, 53(3), 312–319.

Chicago

Neura Bragagnolo, and Délia B. Rodriguez-Amaya. 2003. “New Data on the Total Lipid, Cholesterol and Fatty Acid Composition of Raw and Grilled Beef Longissimus Dorsi.” Archivos Latinoamericanos de Nutrición 53 (3): 312–19. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.bdb6f3362c9045b3b7791642d56d1653&authtype=sso&custid=ns315887.