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APA Citation
dos Santos, B. A., Campagnol, P. C., Cavalcanti, R. N., Pacheco, M. T., Netto, F. M., Motta, E. M., Celeguini, R. M., Wagner, R., & Pollonio, M. A. (n.d.). impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages. Journal of food engineering, 151, 16–24. http://access.bl.uk/ark:/81055/vdc_100056629521.0x000001