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