Source: Journal of Food Science and Technology. Unidade: FZEA
Subjects: SÓDIO, CARNES E DERIVADOS, COMPORTAMENTO DO CONSUMIDOR, ANÁLISE SENSORIAL DE ALIMENTOS
ABNT
BARROS, Julliane Carvalho et al. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2. Journal of Food Science and Technology, v. 56, n. 8, p. 3587-3596, 2019Tradução . . Disponível em: https://doi.org/10.1007/s13197-019-03777-8. Acesso em: 15 out. 2024.APA
Barros, J. C., Gois, T. S., Pires, M. A., Rodrigues, I., & Trindade, M. A. (2019). Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2. Journal of Food Science and Technology, 56( 8), 3587-3596. doi:10.1007/s13197-019-03777-8NLM
Barros JC, Gois TS, Pires MA, Rodrigues I, Trindade MA. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2 [Internet]. Journal of Food Science and Technology. 2019 ; 56( 8): 3587-3596.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s13197-019-03777-8Vancouver
Barros JC, Gois TS, Pires MA, Rodrigues I, Trindade MA. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2 [Internet]. Journal of Food Science and Technology. 2019 ; 56( 8): 3587-3596.[citado 2024 out. 15 ] Available from: https://doi.org/10.1007/s13197-019-03777-8