de Almeida, M. A., Fadda, S. G., Vicente, M. Á. S., Villanueva, N. D. M., da Silva Pinto, J. S., & Castillo, C. J. C. (2024). Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Web
Citación estilo Chicagode Almeida, Marcio Aurélio, Silvina G. Fadda, Miguel Ángel Sentandreu Vicente, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, and Carmen Josefina Contreras Castillo. Study of the Volatile Compounds of Dry Fermented Sausage With Salt Reduction and Its Relationship With Sensory Acceptance. 2024.
Cita MLAde Almeida, Marcio Aurélio, et al. Study of the Volatile Compounds of Dry Fermented Sausage With Salt Reduction and Its Relationship With Sensory Acceptance. 2024.