APA (7th ed.) Citation

E, S., R, S., JS, d. S. P., MA, d. A., MM, S., J, R., & CJ, C. (2018). Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design. Journal of food science and technology, 55(2), 811. https://doi.org/10.1007/s13197-017-3006-9

Chicago Style (17th ed.) Citation

E, Saldaña, Siche R, da Silva Pinto JS, de Almeida MA, Selani MM, Rios-Mera J, and Contreras-Castillo CJ. "Optimization of Lipid Profile and Hardness of Low-fat Mortadella Following a Sequential Strategy of Experimental Design." Journal of Food Science and Technology 55, no. 2 (2018): 811. https://doi.org/10.1007/s13197-017-3006-9.

MLA (9th ed.) Citation

E, Saldaña, et al. "Optimization of Lipid Profile and Hardness of Low-fat Mortadella Following a Sequential Strategy of Experimental Design." Journal of Food Science and Technology, vol. 55, no. 2, 2018, p. 811, https://doi.org/10.1007/s13197-017-3006-9.