Cite
Development of dry-cured pork sausage with sodium nitrite and nitrate microencapsulates: Physicochemical properties, mathematical modeling, sensory, and microbiological analysis
MLA
Karine Cence, et al. “Development of Dry-Cured Pork Sausage with Sodium Nitrite and Nitrate Microencapsulates: Physicochemical Properties, Mathematical Modeling, Sensory, and Microbiological Analysis.” Food Chemistry Advances, vol. 2, no. 100216-, Oct. 2023. EBSCOhost, https://doi.org/10.1016/j.focha.2023.100216.
APA
Karine Cence, Marilia Jordana Dequi Vendruscolo, Leonardo Meirelles da Silva, Rosicler Colet, Alexander Junges, Clarice Steffens, Jamile Zeni, & Eunice Valduga. (2023). Development of dry-cured pork sausage with sodium nitrite and nitrate microencapsulates: Physicochemical properties, mathematical modeling, sensory, and microbiological analysis. Food Chemistry Advances, 2(100216-). https://doi.org/10.1016/j.focha.2023.100216
Chicago
Karine Cence, Marilia Jordana Dequi Vendruscolo, Leonardo Meirelles da Silva, Rosicler Colet, Alexander Junges, Clarice Steffens, Jamile Zeni, and Eunice Valduga. 2023. “Development of Dry-Cured Pork Sausage with Sodium Nitrite and Nitrate Microencapsulates: Physicochemical Properties, Mathematical Modeling, Sensory, and Microbiological Analysis.” Food Chemistry Advances 2 (100216-). doi:10.1016/j.focha.2023.100216.