López-López, I. Et Al. 2010. Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Research International , vol.43, no.5 , 1244-1254.

López-López, I., Cofrades, S., YAKAN, A., Solas, M., & Jiménez-Colmenero, F., (2010). Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Research International , vol.43, no.5, 1244-1254.

López-López, I. Et Al. "Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion," Food Research International , vol.43, no.5, 1244-1254, 2010

López-López, I. Et Al. "Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion." Food Research International , vol.43, no.5, pp.1244-1254, 2010

López-López, I. Et Al. (2010) . "Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion." Food Research International , vol.43, no.5, pp.1244-1254.

@article{article, author={I. López-López Et Al. }, title={Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion}, journal={Food Research International}, year=2010, pages={1244-1254} }