Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers

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Bibliographic Details
Main Author:	Tatiane Rogelio Ramos
Format:	Artículo científico
Language:	en
Published:	Universidade Estadual de Maringá 2020
Subjects:	Ingeniería Color lipid oxidation potassium chloride chemical composition sensorial evaluation
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
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