Saldaña, E; Merlo, Thais Cardoso; Patinho, Iliani 
; Rios-Mera, Juan Dario ; Contreras-Castillo, Carmen Josefina ; Selani, M. M
Fonte: Current Opinion in Food Science. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, PROCESSAMENTO DE ALIMENTOS, SAÚDE
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SALDAÑA, E et al. Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, v. 40, p. 13–19, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.04.012. Acesso em: 30 set. 2024.APA
Saldaña, E., Merlo, T. C., Patinho, I., Rios-Mera, J. D., Contreras-Castillo, C. J., & Selani, M. M. (2021). Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, 40, 13–19. doi:10.1016/j.cofs.2020.04.012NLM
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012Vancouver
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012
