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Article Details
- Journal Title
- Journal of Food Quality
- Volume
- 2017
- Article Title
- Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life
- List of Authors
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- Paulo Cezar Bastianello Campagnol(ORCID ID: http://orcid.org/0000-0002-7404-5610)
- Mariane Bittencourt Fagundes
- Roger Wagner(ORCID ID: http://orcid.org/0000-0002-6176-7913)
- Marise Aparecida Rodrigues Pollonio
- Article ID
- 7085798
- Article Type
- Research Article
- No. of Pages
- 8 Pages
- Additional Authors
Invoice Details
- Invoice Issue Date
- 19 May 2024
- Type of Reprints
- Colored, Covered
- Invoice Ref. No.
- Terms
- Payable upon Receipt
Charges
- No. of Copies
- Reprints Charges
- 0.00
- Total
- $