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Strategies to reduce sodium levels in European seabass saus..:
Estévez, Anabel
;
Camacho, Carolina
;
Correia, Tatiana
...
Food and Chemical Toxicology. 153 (2021) - p. 112262 , 2021
Link:
https://doi.org/10.1016/j.fct.2021.112262
RT Journal T1
Strategies to reduce sodium levels in European seabass sausages
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fct.2021.112262&Exemplar=1&LAN=DE A1 Estévez, Anabel A1 Camacho, Carolina A1 Correia, Tatiana A1 Barbosa, Vera A1 Marques, António A1 Lourenço, Helena A1 Serrano, Carmo A1 Sapata, Margarida A1 Duarte, Maria Paula A1 Pires, Carla A1 Gonçalves, Amparo A1 Nunes, Maria Leonor A1 Oliveira, Helena PB Elsevier BV YR 2021 SN 0278-6915 JF Food and Chemical Toxicology VO 153 SP 112262 LK http://dx.doi.org/https://doi.org/10.1016/j.fct.2021.112262 DO https://doi.org/10.1016/j.fct.2021.112262 SF ELIB - SuUB Bremen
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