Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages (Q58245651)

From Wikidata
Jump to navigation Jump to search
No description defined
edit
Language Label Description Also known as
English
Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages
No description defined

    Statements

    title
    Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages (English)
    0 references
    author name string
    Bibiana A. dos Santos
    series ordinal
    1
    0 references
    Paulo C.B. Campagnol
    series ordinal
    2
    0 references
    Rodrigo N. Cavalcanti
    series ordinal
    3
    0 references
    Maria T.B. Pacheco
    series ordinal
    4
    0 references
    Flávia M. Netto
    series ordinal
    5
    0 references
    Eliana M.P. Motta
    series ordinal
    6
    0 references
    Renata M.S. Celeguini
    series ordinal
    7
    0 references
    Roger Wagner
    series ordinal
    8
    0 references
    Marise A.R. Pollonio
    series ordinal
    9
    0 references
    publication date
    April 2015
    0 references
    volume
    151
    0 references
    page(s)
    16-24
    0 references

    Identifiers

     
    edit
      edit
        edit
          edit
            edit
              edit
                edit
                  edit
                    edit
                      Retrieved from "https://www.wikidata.org/w/index.php?title=Q58245651&oldid=1998752703"