Passos, R.S.F.T.; de Sousa, C.C.A.; da Silva, M.C.A.; Herrero, A.M.; Ruiz-Capillas, C.; Cavalheiro, C.P.
Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages. Foods 2025, 14, 197.
https://doi.org/10.3390/foods14020197
AMA Style
Passos RSFT, de Sousa CCA, da Silva MCA, Herrero AM, Ruiz-Capillas C, Cavalheiro CP.
Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages. Foods. 2025; 14(2):197.
https://doi.org/10.3390/foods14020197
Chicago/Turabian Style
Passos, Rafael Sepúlveda F. Trevisan, Camila Cristina A. de Sousa, Mauricio C. A. da Silva, Ana M. Herrero, Claudia Ruiz-Capillas, and Carlos Pasqualin Cavalheiro.
2025. "Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages" Foods 14, no. 2: 197.
https://doi.org/10.3390/foods14020197
APA Style
Passos, R. S. F. T., de Sousa, C. C. A., da Silva, M. C. A., Herrero, A. M., Ruiz-Capillas, C., & Cavalheiro, C. P.
(2025). Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages. Foods, 14(2), 197.
https://doi.org/10.3390/foods14020197
