Effect Of Salt Reduction On The Safety And Stability Of Traditional Blood Dry-Cured Sausages

AuthID
 P-011-E2V
11
Author(s)
Laranjo, Marta
·
Gomes, Ana
·
Agulheiro-Santos, A.C.
·
Potes, M.E.
·
Cabrita, Maria J.
·
Rocha, João M.
·
Roseiro, Luísa C.
·
Fernandes, Maria J.
·
Fraqueza, Maria J.
·
Document Type
Article
Year published
2016
Published
Indexing
Publication Identifiers
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service