Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers

MLA

Mariana Marinho Martins, et al. Impact of the Content and Size of NaCl on Dynamic Sensory Profile and Instrumental Texture of Beef Burgers. Mar. 2020. EBSCOhost, https://doi.org/10.1016/j.meatsci.2019.107992⟩.

APA

Mariana Marinho Martins, Juan Dario Rios-Mera, Melina L.M. Cruzado-Bravo, Miriam Mabel Selani, Erick Saldaña, Carmen J. Contreras-Castillo, Dominique Valentin, & Iliani Patinho. (2020). Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. https://doi.org/10.1016/j.meatsci.2019.107992⟩

Chicago

Mariana Marinho Martins, Juan Dario Rios-Mera, Melina L.M. Cruzado-Bravo, Miriam Mabel Selani, Erick Saldaña, Carmen J. Contreras-Castillo, Dominique Valentin, and Iliani Patinho. 2020. “Impact of the Content and Size of NaCl on Dynamic Sensory Profile and Instrumental Texture of Beef Burgers,” March. doi:10.1016/j.meatsci.2019.107992⟩.