Strategies to Reduce Sodium Levels in European Seabass Sausages

AuthID
 P-00V-0KX
13
Author(s)
Estévez, A
·
Camacho, C
·
Correia, T
·
Barbosa, V
·
Lourenço, H
·
Serrano, C
·
Sapata, M
·
Oliveira, H
Tipo de Documento
Article
Year published
2021
Publicado
in Food and Chemical Toxicology, ISSN: 0278-6915
Volume: 153, Páginas: 112262
Indexing
Scopus®
Crossref®14
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 34004227
SCOPUS: 2-s2.0-85106631956
Source Identifiers
ISSN: 0278-6915
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