APA (7th ed.) Citation

Colomer Sellas, M., de Souza, D. L., Vila-Martí, A., & Torres-Moreno, M. (2021). Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages. CyTA: Journal of Food, 19(1), 429. https://doi.org/10.1080/19476337.2021.1912188

Chicago Style (17th ed.) Citation

Colomer Sellas, Marina, Dyego Leandro de Souza, Anna Vila-Martí, and Miriam Torres-Moreno. "Effect of Pork Back-fat Reduction and Substitution with Texturized Pea Protein on Acceptability and Sensory Characteristics of Dry Fermented Sausages." CyTA: Journal of Food 19, no. 1 (2021): 429. https://doi.org/10.1080/19476337.2021.1912188.

MLA (9th ed.) Citation

Colomer Sellas, Marina, et al. "Effect of Pork Back-fat Reduction and Substitution with Texturized Pea Protein on Acceptability and Sensory Characteristics of Dry Fermented Sausages." CyTA: Journal of Food, vol. 19, no. 1, 2021, p. 429, https://doi.org/10.1080/19476337.2021.1912188.