A sensometric approach to the development of mortadella with healthier fats (2018)
Source: Meat Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, GORDURAS, MORTADELA
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SALDANA, E et al. A sensometric approach to the development of mortadella with healthier fats. Meat Science, v. 137, p. 176-190, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2017.11.027. Acesso em: 04 jun. 2024.APA
Saldana, E., Garcia, A. de O., Selani, M. M., Haguiwara, M. M. H., Almeida, M. A. de, Siche, R., & Contreras-Castillo, C. J. (2018). A sensometric approach to the development of mortadella with healthier fats. Meat Science, 137, 176-190. doi:10.1016/j.meatsci.2017.11.027NLM
Saldana E, Garcia A de O, Selani MM, Haguiwara MMH, Almeida MA de, Siche R, Contreras-Castillo CJ. A sensometric approach to the development of mortadella with healthier fats [Internet]. Meat Science. 2018 ; 137 176-190.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.027Vancouver
Saldana E, Garcia A de O, Selani MM, Haguiwara MMH, Almeida MA de, Siche R, Contreras-Castillo CJ. A sensometric approach to the development of mortadella with healthier fats [Internet]. Meat Science. 2018 ; 137 176-190.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.027
