Cardenia, V. <., & Rodriguez Estrada, M. T. (2010). Food lipids: Their effects on quality and oxidative stability of animal tissues and emulsions. Alma Mater Studiorum - Università di Bologna.
Chicago Style (17th ed.) CitationCardenia, Vladimiro <1979>, and Maria Teresa Rodriguez Estrada. Food Lipids: Their Effects on Quality and Oxidative Stability of Animal tissues and Emulsions. Alma Mater Studiorum - Università di Bologna, 2010.
MLA (8th ed.) CitationCardenia, Vladimiro <1979>, and Maria Teresa Rodriguez Estrada. Food Lipids: Their Effects on Quality and Oxidative Stability of Animal tissues and Emulsions. Alma Mater Studiorum - Università di Bologna, 2010.
Warning: These citations may not always be 100% accurate.