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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Chicago Style (17th ed.) Citation
Soteras, 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. 2020.
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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.