Cite
Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl
MLA
Fidel Toldrá, et al. “Biochemical Changes in Dry-Cured Loins Salted with Partial Replacements of NaCl by KCl.” Food Chemistry, vol. 117, Dec. 2009, pp. 627–33. EBSCOhost, https://doi.org/10.1016/j.foodchem.2009.04.056.
APA
Fidel Toldrá, José M. Barat, M-Concepción Aristoy, & Mónica Armenteros. (2009). Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl. Food Chemistry, 117, 627–633. https://doi.org/10.1016/j.foodchem.2009.04.056
Chicago
Fidel Toldrá, José M. Barat, M-Concepción Aristoy, and Mónica Armenteros. 2009. “Biochemical Changes in Dry-Cured Loins Salted with Partial Replacements of NaCl by KCl.” Food Chemistry 117 (December): 627–33. doi:10.1016/j.foodchem.2009.04.056.