Sánchez-Giraldo, M.; Vioque-Amor, M.; Gómez-Díaz, R.; Clemente-López, I.; Amaro-López, M.Á.; Avilés-Ramírez, C.
Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages. Foods 2025, 14, 248.
https://doi.org/10.3390/foods14020248
AMA Style
Sánchez-Giraldo M, Vioque-Amor M, Gómez-Díaz R, Clemente-López I, Amaro-López MÁ, Avilés-Ramírez C.
Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages. Foods. 2025; 14(2):248.
https://doi.org/10.3390/foods14020248
Chicago/Turabian Style
Sánchez-Giraldo, Maite, Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Manuel Ángel Amaro-López, and Carmen Avilés-Ramírez.
2025. "Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages" Foods 14, no. 2: 248.
https://doi.org/10.3390/foods14020248
APA Style
Sánchez-Giraldo, M., Vioque-Amor, M., Gómez-Díaz, R., Clemente-López, I., Amaro-López, M. Á., & Avilés-Ramírez, C.
(2025). Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages. Foods, 14(2), 248.
https://doi.org/10.3390/foods14020248