APA (7th ed.) Citation

Alzamora-Herrera, R., Ramos-Escudero, M., Barnett Mendoza, E., & Ramos-Escudero, F. (2025). Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat. Grasas y Aceites, 76(3), 1. https://doi.org/10.3989/gya.0967251.2359

Chicago Style (17th ed.) Citation

Alzamora-Herrera, R., M. Ramos-Escudero, E. Barnett Mendoza, and F. Ramos-Escudero. "Influence of Thermal Processing on Color, Chemical Composition, Lipid Oxidation and Microbiological Characteristics of Guinea Pig (Cavia Porcellus) Meat." Grasas Y Aceites 76, no. 3 (2025): 1. https://doi.org/10.3989/gya.0967251.2359.

MLA (9th ed.) Citation

Alzamora-Herrera, R., et al. "Influence of Thermal Processing on Color, Chemical Composition, Lipid Oxidation and Microbiological Characteristics of Guinea Pig (Cavia Porcellus) Meat." Grasas Y Aceites, vol. 76, no. 3, 2025, p. 1, https://doi.org/10.3989/gya.0967251.2359.