Teixeira, A.; Domínguez, R.; Ferreira, I.; Pereira, E.; Estevinho, L.; Rodrigues, S.; Lorenzo, J.M.
Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais). Foods 2021, 10, 961.
https://doi.org/10.3390/foods10050961
AMA Style
Teixeira A, Domínguez R, Ferreira I, Pereira E, Estevinho L, Rodrigues S, Lorenzo JM.
Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais). Foods. 2021; 10(5):961.
https://doi.org/10.3390/foods10050961
Chicago/Turabian Style
Teixeira, Alfredo, Rubén Domínguez, Iasmin Ferreira, Etelvina Pereira, Leticia Estevinho, Sandra Rodrigues, and José M. Lorenzo.
2021. "Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)" Foods 10, no. 5: 961.
https://doi.org/10.3390/foods10050961
APA Style
Teixeira, A., Domínguez, R., Ferreira, I., Pereira, E., Estevinho, L., Rodrigues, S., & Lorenzo, J. M.
(2021). Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais). Foods, 10(5), 961.
https://doi.org/10.3390/foods10050961
