| 000 | 00904 a2200229 4500 | ||
|---|---|---|---|
| 005 | 20250518054110.0 | ||
| 008 | ####s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-019-03777-8 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aBarros, Julliane Carvalho | |
| 245 | 0 | 0 |
_aSodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cAug 2019 |
||
| 300 |
_a3587-3596 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aGois, Taynara Saviani | |
| 700 | 1 | _aPires, Manoela Alves | |
| 700 | 1 | _aRodrigues, Isabela | |
| 700 | 1 | _aTrindade, Marco Antonio | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 56 _gno. 8 _gp. 3587-3596 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-019-03777-8 _zAvailable from publisher's website |
| 999 |
_c30006260 _d30006260 |
||