Lopez-Lopez, 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.

Lopez-Lopez, I., Cofrades, S., YAKAN, A., Solas, M. T., & Jimenez-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.

Lopez-Lopez, 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

Lopez-Lopez, 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

Lopez-Lopez, 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. Lopez-Lopez 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} }