Cita APA

Araya-Quesada, Y., Araya-Morice, A., Araya-Vargas, S., Redondo-Solano, M., Madrigal-Arias, E., & Cubero-Castillo, E. (2020). Reduction of sodium additives in cooked sausages: Effect on physicochemical, sensory and microbiological characteristics. J Food Sci Technol.

Chicago Style Citation

Araya-Quesada, Yorleny, Adriana Araya-Morice, Stephanie Araya-Vargas, Mauricio Redondo-Solano, Ericka Madrigal-Arias, i Elba Cubero-Castillo. "Reduction of Sodium Additives in Cooked Sausages: Effect On Physicochemical, Sensory and Microbiological Characteristics." J Food Sci Technol 2020.

Cita MLA

Araya-Quesada, Yorleny, et al. "Reduction of Sodium Additives in Cooked Sausages: Effect On Physicochemical, Sensory and Microbiological Characteristics." J Food Sci Technol 2020.