Proteolysis in Painho de Portalegre Dry Fermented Sausage in Relation to Ripening Time and Salt Content

AuthID
 P-003-XGR
7
Author(s)
Santos, C
·
Sol, M
·
Borges, MJ
·
Anjos, M
·
Goncalves, H
·
Document Type
Article
Year published
2008
Published
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 79, Issue: 4, Pages: 784-794 (11)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-45249116840
Wos: WOS:000257638800022
Source Identifiers
ISSN: 0309-1740
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