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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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