Soteras, T., Cunzolo, S. A., Carduza, F. J., & Grigioni, G. M. (2019). Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties. Web
Citación estilo ChicagoSoteras, Trinidad, Sebastián Abel Cunzolo, Fernando Jose Carduza, and Gabriela Maria Grigioni. Use of Spherical Salt for Reducing Sodium Content With No Change in Salty Perception in the Development of a Lamb Meat Burger With High-rated Technological and Sensory Properties. 2019.
Cita MLASoteras, Trinidad, Sebastián Abel Cunzolo, Fernando Jose Carduza, and Gabriela Maria Grigioni. Use of Spherical Salt for Reducing Sodium Content With No Change in Salty Perception in the Development of a Lamb Meat Burger With High-rated Technological and Sensory Properties. 2019.