Maraschiello de Zuani, C. (1998). Cholesterol oxidation and parameters related to lipid oxidation in raw and cooked meat from broilers fed dietary oils and fat, natural antioxidants and prooxidants. : Universitat Autònoma de Barcelona.
Cita Chicago Style (17a ed.)Maraschiello de Zuani, Ciriaco. Cholesterol Oxidation and Parameters Related to Lipid Oxidation in Raw and Cooked Meat from Broilers Fed Dietary Oils and Fat, Natural Antioxidants and Prooxidants. Bellaterra: : Universitat Autònoma de Barcelona, 1998.
Cita MLA (9a ed.)Maraschiello de Zuani, Ciriaco. Cholesterol Oxidation and Parameters Related to Lipid Oxidation in Raw and Cooked Meat from Broilers Fed Dietary Oils and Fat, Natural Antioxidants and Prooxidants. : Universitat Autònoma de Barcelona, 1998.
