Microbiological Quality and Sensory Evaluation of New Cured Products Obtained from Sheep and Goat Meat

AuthID
 P-00M-EBF
5
Author(s)
Tolentino, GS
·
Document Type
Article
Year published
2017
Published
in ANIMAL PRODUCTION SCIENCE, ISSN: 1836-0939
Volume: 57, Issue: 2, Pages: 391-400 (10)
Indexing
Wos®
Scopus®
Crossref®10
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85008640845
Wos: WOS:000392205500024
Source Identifiers
ISSN: 1836-0939
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