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.
استشهاد بنمط شيكاغوAraya Quesada, Yorleny María, Adriana Araya Morice, Stephanie Araya Vargas, Mauricio Redondo Solano, Ericka Madrigal Arias, و Elba María Cubero Castillo. Reduction of Sodium Additives in Cooked Sausages: Effect On Physicochemical, Sensory and Microbiological Characteristics. 2020.
MLA استشهادAraya Quesada, Yorleny María, et al. Reduction of Sodium Additives in Cooked Sausages: Effect On Physicochemical, Sensory and Microbiological Characteristics. 2020.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.