de Almeida, M. A., Fadda, S. G., Sentandreu, M. Á., Montes Villanueva, N. D., da Silva Pinto, J. S., & Contreras Castillo, C. J. (2024). Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance.
Citación estilo Chicagode Almeida, Marcio Aurélio, Silvina G. Fadda, Miguel Ángel Sentandreu, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, y 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.