Quality of Nonmeat Ingredients Used in the Manufacturing of Traditional Dry-Cured Pork Sausages

AuthID
 P-00T-A9Q
5
Author(s)
Potes, ME
·
Carrascosa, AV
Document Type
Article in Press
Year published
2021
Published
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 45, Issue: 3
Indexing
Wos®
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85099375060
Wos: WOS:000607863800001
Source Identifiers
ISSN: 0145-8892
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