Impact of Salt Reduction on Biogenic Amines, Fatty Acids, Microbiota, Texture and Sensory Profile in Traditional Blood Dry-Cured Sausages

AuthID
 P-00K-W84
11
Author(s)
Gomes, A
·
Potes, ME
·
Roseiro, LC
·
Fernandes, MJ
·
Document Type
Article
Year published
2017
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 218, Pages: 129-136 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84987967992
Wos: WOS:000386409700017
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

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