APA (7th ed.) Citation

García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C. M., & León-Camacho, M. (2013). Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas y Aceites, 64(1), 7. https://doi.org/10.3989/gya.084312

Chicago Style (17th ed.) Citation

García-Márquez, I., M. Narváez-Rivas, E. Gallardo, C. M. Cabeza, and M. León-Camacho. "Changes in the Phospholipid Fraction of Intramuscular Fat from Pork Loin (fresh and Marinated) with Different Irradiation and Packaging During Storage." Grasas Y Aceites 64, no. 1 (2013): 7. https://doi.org/10.3989/gya.084312.

MLA (9th ed.) Citation

García-Márquez, I., et al. "Changes in the Phospholipid Fraction of Intramuscular Fat from Pork Loin (fresh and Marinated) with Different Irradiation and Packaging During Storage." Grasas Y Aceites, vol. 64, no. 1, 2013, p. 7, https://doi.org/10.3989/gya.084312.