Campagnol, P. C. B. e. a. (2011). Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl.
Citación estilo ChicagoCampagnol, Paulo Cezar Bastianello; et al. Application of Lysine, Taurine, Disodium Inosinate and Disodium Guanylate in Fermented Cooked Sausages With 50% Replacement of NaCl By KCl. 2011.
Cita MLACampagnol, Paulo Cezar Bastianello; et al. Application of Lysine, Taurine, Disodium Inosinate and Disodium Guanylate in Fermented Cooked Sausages With 50% Replacement of NaCl By KCl. 2011.
Precaución: Estas citas no son 100% exactas.