Cita APA

Ricaurte Ortiz, P., Arboleda Álvarez, L., & Baño Ayala, D. (2017). Utilization of three levels of pepper juice at 0.2, 0.4 and 0.6% as antioxidant and two types of tripa (natural and collagen) to be bound in the preparation of fresh chorizo.

Citación estilo Chicago

Ricaurte Ortiz, Paul, Luis Arboleda Álvarez, y Darío Baño Ayala. Utilization of Three Levels of Pepper Juice At 0.2, 0.4 and 0.6% As Antioxidant and Two Types of Tripa (natural and Collagen) to Be Bound in the Preparation of Fresh Chorizo. 2017.

Cita MLA

Ricaurte Ortiz, Paul, Luis Arboleda Álvarez, y Darío Baño Ayala. Utilization of Three Levels of Pepper Juice At 0.2, 0.4 and 0.6% As Antioxidant and Two Types of Tripa (natural and Collagen) to Be Bound in the Preparation of Fresh Chorizo. 2017.