Salt Content in Bread and Dough from Northern Portugal: Method Development and Comparison

AuthID
 P-002-7BR
7
Author(s)
Kupers, R
·
Document Type
Article
Year published
2012
Published
in JOURNAL OF FOOD COMPOSITION AND ANALYSIS, ISSN: 0889-1575
Volume: 27, Issue: 1, Pages: 14-20 (7)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84864016118
Wos: WOS:000307526400003
Source Identifiers
ISSN: 0889-1575
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