Cita APA

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.

Citación estilo Chicago

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

Cita MLA

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