Cita APA

Ordoñez, L. R., & Hernánde, E. M. (2014). Effect of the preparation of canned "crumbled anchovy" (Engraulis ringens) on polyunsaturated omega 3 fatty acids.

Citación estilo Chicago

Ordoñez, Lenny R., y Eloisa M. Hernánde. Effect of the Preparation of Canned "crumbled Anchovy" (Engraulis Ringens) On Polyunsaturated Omega 3 Fatty Acids. 2014.

Cita MLA

Ordoñez, Lenny R., y Eloisa M. Hernánde. Effect of the Preparation of Canned "crumbled Anchovy" (Engraulis Ringens) On Polyunsaturated Omega 3 Fatty Acids. 2014.