Nachtigall, F.M.; Vidal, V.A.S.; Pyarasani, R.D.; DomÃnguez, R.; Lorenzo, J.M.; Pollonio, M.A.R.; Santos, L.S.
Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat. Foods 2019, 8, 595.
https://doi.org/10.3390/foods8120595
AMA Style
Nachtigall FM, Vidal VAS, Pyarasani RD, DomÃnguez R, Lorenzo JM, Pollonio MAR, Santos LS.
Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat. Foods. 2019; 8(12):595.
https://doi.org/10.3390/foods8120595
Chicago/Turabian Style
Nachtigall, Fabiane M., Vitor A. S. Vidal, Radha D. Pyarasani, Rubén DomÃnguez, José M. Lorenzo, Marise A. R. Pollonio, and Leonardo S. Santos.
2019. "Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat" Foods 8, no. 12: 595.
https://doi.org/10.3390/foods8120595
APA Style
Nachtigall, F. M., Vidal, V. A. S., Pyarasani, R. D., DomÃnguez, R., Lorenzo, J. M., Pollonio, M. A. R., & Santos, L. S.
(2019). Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat. Foods, 8(12), 595.
https://doi.org/10.3390/foods8120595