Technological, sensory and microbiological impacts of sodium reduction in frankfurters (2016)
Source: Meat Science. Unidade: ESALQ
Subjects: SALSICHA, SÓDIO (REDUÇÃO), ANÁLISE SENSORIAL DE ALIMENTOS
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YOTSUYANAGI, Suzana Eri et al. Technological, sensory and microbiological impacts of sodium reduction in frankfurters. Meat Science, v. 115, p. 50-59, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2015.12.016. Acesso em: 02 nov. 2024.APA
Yotsuyanagi, S. E., Contreras Castillo, C. J., Haguiwara, M. M. H., Cipolli, K. M. V. A. B., Lemos, A. L. S. C., Morgano, M. A., & Yamada, E. A. (2016). Technological, sensory and microbiological impacts of sodium reduction in frankfurters. Meat Science, 115, 50-59. doi:10.1016/j.meatsci.2015.12.016NLM
Yotsuyanagi SE, Contreras Castillo CJ, Haguiwara MMH, Cipolli KMVAB, Lemos ALSC, Morgano MA, Yamada EA. Technological, sensory and microbiological impacts of sodium reduction in frankfurters [Internet]. Meat Science. 2016 ; 115 50-59.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.meatsci.2015.12.016Vancouver
Yotsuyanagi SE, Contreras Castillo CJ, Haguiwara MMH, Cipolli KMVAB, Lemos ALSC, Morgano MA, Yamada EA. Technological, sensory and microbiological impacts of sodium reduction in frankfurters [Internet]. Meat Science. 2016 ; 115 50-59.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.meatsci.2015.12.016
