Araya Quesada, Y. M., Araya Morice, A., Araya Vargas, S., Redondo Solano, M., Madrigal Arias, E., & Cubero Castillo, E. M. (2020). Reduction of sodium additives in cooked sausages: Effect on physicochemical, sensory and microbiological characteristics.

Araya Quesada, Yorleny María, Adriana Araya Morice, Stephanie Araya Vargas, Mauricio Redondo Solano, Ericka Madrigal Arias, et Elba María Cubero Castillo. Reduction of Sodium Additives in Cooked Sausages: Effect On Physicochemical, Sensory and Microbiological Characteristics. 2020.

Araya Quesada, Yorleny María, et al. Reduction of Sodium Additives in Cooked Sausages: Effect On Physicochemical, Sensory and Microbiological Characteristics. 2020.