Shelf-Life Extension and Quality Improvement of a Portuguese Traditional Ready-To-Eat Meat Product with Vinegar

AuthID
 P-00Q-31K
8
Author(s)
Potes, ME
·
Gomes, A
·
Vestia, J
·
Fernandes, MJ
·
Document Type
Article
Year published
2019
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 54, Issue: 1, Pages: 132-140 (9)
Indexing
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Scopus®
Crossref®6
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85059253538
Wos: WOS:000454536700015
Source Identifiers
ISSN: 0950-5423
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