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Autore principale:	Diego A. Restrepo-Molina
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Universidad Nacional de Colombia 2019
Soggetti:	Ingeniería Meat products sodium reduction sausage emulsion instrumental texture
Accesso online:	https://www.redalyc.org/articulo.oa?id=49662418002 https://www.redalyc.org/journal/496/49662418002/ https://www.redalyc.org/journal/496/49662418002/html/ https://www.redalyc.org/journal/496/49662418002/49662418002.epub https://www.redalyc.org/journal/496/49662418002/movil
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