Mora, H., Serra Dalmau, X., Guàrdia i Gasull, M. D., & Arnau i Arboix, J. (2014). Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
Citación estilo ChicagoMora, H., Xavier Serra Dalmau, Ma Dolors Guàrdia i Gasull, y Jacint Arnau i Arboix. Effect of Reducing and Replacing Pork Fat On the Physicochemical, Instrumental and Sensory Characteristics Throughout Storage Time of Small Caliber Non-acid Fermented Sausages With Reduced Sodium Content. 2014.
Cita MLAMora, H., Xavier Serra Dalmau, Ma Dolors Guàrdia i Gasull, y Jacint Arnau i Arboix. Effect of Reducing and Replacing Pork Fat On the Physicochemical, Instrumental and Sensory Characteristics Throughout Storage Time of Small Caliber Non-acid Fermented Sausages With Reduced Sodium Content. 2014.