Alfonso V. Carrascosa
AuthID: R-006-F81
1
TITLE: Physicochemical, microbiological and sensory changes during storage in "Palo do Alentejo", a traditional Portuguese Iberian sausage
AUTHORS: Miguel Elias; Alfonso V Carrascosa;
PUBLISHED: 2014, SOURCE: FLEISCHWIRTSCHAFT, VOLUME: 94, ISSUE: 4
AUTHORS: Miguel Elias; Alfonso V Carrascosa;
PUBLISHED: 2014, SOURCE: FLEISCHWIRTSCHAFT, VOLUME: 94, ISSUE: 4
INDEXED IN: 
WOS
WOS