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Bibliographic Details
Main Author: Camila Barbosa Carvalho
Format: Artículo científico
Language:en
Published: Universidade Estadual de Maringá 2020
Subjects:
Ingeniería
Low
sodium
oregano oil
meat products
consumer test
Online Access:https://www.redalyc.org/articulo.oa?id=303265671011
https://www.redalyc.org/journal/3032/303265671011/
https://www.redalyc.org/journal/3032/303265671011/html/
https://www.redalyc.org/journal/3032/303265671011/303265671011.epub
https://www.redalyc.org/journal/3032/303265671011/movil
https://doi.org/10.4025/actascitechnol.v42i1.42892
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Internet

https://www.redalyc.org/articulo.oa?id=303265671011
https://www.redalyc.org/journal/3032/303265671011/
https://www.redalyc.org/journal/3032/303265671011/html/
https://www.redalyc.org/journal/3032/303265671011/303265671011.epub
https://www.redalyc.org/journal/3032/303265671011/movil
https://doi.org/10.4025/actascitechnol.v42i1.42892

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