Source: Food Production, Processing and Nutrition. Unidade: ESALQ
Subjects: COMPOSTOS VOLÁTEIS, ALIMENTOS FERMENTADOS, SAL (CONDIMENTO), EMBUTIDOS
ABNT
ALMEIDA, Marcio Aurélio de et al. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, v. 6, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1186/s43014-024-00236-6. Acesso em: 12 set. 2024.APA
Almeida, M. A. de, Fadda, S. G., Vicente, M. Á. S., Villanueva, N. D. M., Pinto, J. S. da S., & Castillo, C. J. C. (2024). Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, 6, 1-12. doi:10.1186/s43014-024-00236-6NLM
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2024 set. 12 ] Available from: https://doi.org/10.1186/s43014-024-00236-6Vancouver
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2024 set. 12 ] Available from: https://doi.org/10.1186/s43014-024-00236-6