Vioque-Amor, M.; Gómez-DÃaz, R.; Clemente-López, I.; Sánchez-Giraldo, M.; Avilés-RamÃrez, C.
Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content. Foods 2022, 11, 2606.
https://doi.org/10.3390/foods11172606
AMA Style
Vioque-Amor M, Gómez-DÃaz R, Clemente-López I, Sánchez-Giraldo M, Avilés-RamÃrez C.
Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content. Foods. 2022; 11(17):2606.
https://doi.org/10.3390/foods11172606
Chicago/Turabian Style
Vioque-Amor, Montserrat, Rafael Gómez-DÃaz, Ignacio Clemente-López, Maite Sánchez-Giraldo, and Carmen Avilés-RamÃrez.
2022. "Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content" Foods 11, no. 17: 2606.
https://doi.org/10.3390/foods11172606
APA Style
Vioque-Amor, M., Gómez-DÃaz, R., Clemente-López, I., Sánchez-Giraldo, M., & Avilés-RamÃrez, C.
(2022). Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content. Foods, 11(17), 2606.
https://doi.org/10.3390/foods11172606