Soteras, T., Cunzolo, S. A., Carduza, F. J., & Grigioni, G. M. (2020). 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.
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Cita Chicago Style (17a ed.)
Soteras, Trinidad, Sebastián Abel Cunzolo, Fernando Jose Carduza, y 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. 2020.
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Cita MLA (9a ed.)
Soteras, Trinidad, et al. 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. 2020.
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