[1]
Otto, S.M., Serbai, D. and Novello, D. 2015. Sensory acceptability of soup prepared with different salts sodium chloride substitutes. Instituto Adolfo Lutz Journal - RIAL. 73, 2 (Sep. 2015), 226–232. DOI:https://doi.org/10.18241/0073-98552014731609.