APA Zitierstil

Campagnol, P. C. B., Dos Santos, B. A., Lorenzo, J. M., & Cichoski, A. J. (2017). A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 23(6), 471. https://doi.org/10.1177/1082013217701859

Chicago Zitierstil

Campagnol, Paulo Cezar Bastianello, Bibiana Alves Dos Santos, José Manuel Lorenzo, und Alexandre José Cichoski. "A Combined Approach to Decrease the Technological and Sensory Defects Caused by Fat and Sodium Reduction in Bologna-type Sausages." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 23, no. 6 (2017): 471. https://dx.doi.org/10.1177/1082013217701859.

MLA Zitierstil

Campagnol, Paulo Cezar Bastianello, et al. "A Combined Approach to Decrease the Technological and Sensory Defects Caused by Fat and Sodium Reduction in Bologna-type Sausages." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 23, no. 6, 2017, p. 471.