Cita APA

Ramos , M., Bustillos, R., Ruiz, S., Tuesta, T., Silva-Paz, R., & Jordán-Suárez, O. (2023). Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss).

Citación estilo Chicago

Ramos , Miriam, Rolys Bustillos, Salomón Ruiz, Tarsila Tuesta, Reynaldo Silva-Paz, y Oscar Jordán-Suárez. Effect of Five Cooking Methods On the Physicochemical, Nutritional and Sensory Characteristics of Rainbow Trout (Oncorhynchus Mykiss). 2023.

Cita MLA

Ramos , Miriam, et al. Effect of Five Cooking Methods On the Physicochemical, Nutritional and Sensory Characteristics of Rainbow Trout (Oncorhynchus Mykiss). 2023.