Cite
HARVARD Citation
dos Santos, B. et al. (n.d.). Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages. Journal of food engineering. pp. 16-24. [Online].
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dos Santos, B. et al. (n.d.). Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages. Journal of food engineering. pp. 16-24. [Online].