Carhuancho-Colca, K.P.; Silva-Paz, R.J.; Elías-Peñafiel, C.; Salvá-Ruiz, B.K.; Encina-Zelada, C.R.
Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking. Foods 2024, 13, 1733.
https://doi.org/10.3390/foods13111733
AMA Style
Carhuancho-Colca KP, Silva-Paz RJ, Elías-Peñafiel C, Salvá-Ruiz BK, Encina-Zelada CR.
Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking. Foods. 2024; 13(11):1733.
https://doi.org/10.3390/foods13111733
Chicago/Turabian Style
Carhuancho-Colca, Karen P., Reynaldo J. Silva-Paz, Carlos Elías-Peñafiel, Bettit K. Salvá-Ruiz, and Christian R. Encina-Zelada.
2024. "Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking" Foods 13, no. 11: 1733.
https://doi.org/10.3390/foods13111733
APA Style
Carhuancho-Colca, K. P., Silva-Paz, R. J., Elías-Peñafiel, C., Salvá-Ruiz, B. K., & Encina-Zelada, C. R.
(2024). Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking. Foods, 13(11), 1733.
https://doi.org/10.3390/foods13111733