Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium (2021)
Barbosa, Jamila; Sampaio, Geni Rodrigues 
; Pinto e Silva, Maria Elisabeth Machado ; Guizellini, Glória Maria; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Journal of Culinary Science & Technology. Unidade: FSP
Subjects: HAMBÚRGUER, CARNES E DERIVADOS, CONDIMENTOS E ESPECIARIAS, SAL (CONDIMENTO)
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BARBOSA, Jamila et al. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium. Journal of Culinary Science & Technology, p. 1-19, 2021Tradução . . Disponível em: https://doi.org/10.1080/15428052.2021.1955794. Acesso em: 02 nov. 2024.APA
Barbosa, J., Sampaio, G. R., Pinto e Silva, M. E. M., Guizellini, G. M., & Torres, E. A. F. da S. (2021). Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium. Journal of Culinary Science & Technology, 1-19. doi:10.1080/15428052.2021.1955794NLM
Barbosa J, Sampaio GR, Pinto e Silva MEM, Guizellini GM, Torres EAF da S. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium [Internet]. Journal of Culinary Science & Technology. 2021 ;1-19.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1080/15428052.2021.1955794Vancouver
Barbosa J, Sampaio GR, Pinto e Silva MEM, Guizellini GM, Torres EAF da S. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium [Internet]. Journal of Culinary Science & Technology. 2021 ;1-19.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1080/15428052.2021.1955794
