Source: Journal of Culinary Science & Technology. Unidade: ESALQ
Subjects: FRANGOS DE CORTE, GORDURAS, ÓLEOS ESSENCIAIS, ORÉGANO, QUALIDADE DOS ALIMENTOS, SALSICHA, SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAUJO, Chimenes Darlan Leal de et al. Physico-chemical and microbiological quality of sausages with reduced fat and sodium chloride formulated with inulin and oregano essential oil. Journal of Culinary Science & Technology, 2022Tradução . . Disponível em: https://doi.org/10.1080/15428052.2022.2131671. Acesso em: 29 maio 2024.APA
Araujo, C. D. L. de, Costa, G. F. da, Oliveira, F. L. N. de, & Oliveira, G. A. A. de. (2022). Physico-chemical and microbiological quality of sausages with reduced fat and sodium chloride formulated with inulin and oregano essential oil. Journal of Culinary Science & Technology. doi:10.1080/15428052.2022.2131671NLM
Araujo CDL de, Costa GF da, Oliveira FLN de, Oliveira GAA de. Physico-chemical and microbiological quality of sausages with reduced fat and sodium chloride formulated with inulin and oregano essential oil [Internet]. Journal of Culinary Science & Technology. 2022 ;[citado 2024 maio 29 ] Available from: https://doi.org/10.1080/15428052.2022.2131671Vancouver
Araujo CDL de, Costa GF da, Oliveira FLN de, Oliveira GAA de. Physico-chemical and microbiological quality of sausages with reduced fat and sodium chloride formulated with inulin and oregano essential oil [Internet]. Journal of Culinary Science & Technology. 2022 ;[citado 2024 maio 29 ] Available from: https://doi.org/10.1080/15428052.2022.2131671