Cita APA (7a ed.)

Argel, N. S., Ranalli, N., Califano, A. N., & Andrés, S. C. (2020). Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.

Cita Chicago Style (17a ed.)

Argel, Natalia Soledad, Natalia Ranalli, Alicia Noemí Califano, y Silvina Cecilia Andrés. Influence of Partial Pork Meat Replacement by Pulse Flour on Physicochemical and Sensory Characteristics of Low-fat Burgers. 2020.

Cita MLA (8a ed.)

Argel, Natalia Soledad, et al. Influence of Partial Pork Meat Replacement by Pulse Flour on Physicochemical and Sensory Characteristics of Low-fat Burgers. 2020.