Modification of NaCl structure as a sodium reduction strategy in meat products: An overview (2021)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.meatsci.2020.108417
- Subjects: CARNES E DERIVADOS; CLORETO; SAL (CONDIMENTO); SÓDIO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 03091740
- Volume/Número/Paginação/Ano: v. 174, art. 108417, p. 1-8, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
RIOS-MERA, Juan Dario et al. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science, v. 174, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108417. Acesso em: 28 dez. 2025. -
APA
Rios-Mera, J. D., Selani, M. M., Patinho, I., Saldaña, E., & Contreras-Castillo, C. J. (2021). Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science, 174, 1-8. doi:10.1016/j.meatsci.2020.108417 -
NLM
Rios-Mera JD, Selani MM, Patinho I, Saldaña E, Contreras-Castillo CJ. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview [Internet]. Meat Science. 2021 ; 174 1-8.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417 -
Vancouver
Rios-Mera JD, Selani MM, Patinho I, Saldaña E, Contreras-Castillo CJ. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview [Internet]. Meat Science. 2021 ; 174 1-8.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417 - Projective mapping in the development of sausages: A case study
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Informações sobre o DOI: 10.1016/j.meatsci.2020.108417 (Fonte: oaDOI API)
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