How Does the Added Fat Source Affect Sensory Quality of Sheep and Goat Pâtés? [Como a Fonte de Gordura Adicionada Afeta a Qualidade Sensorial de Patês de Ovinos e Caprinos?]

AuthID
 P-00Q-MAZ
4
Author(s)
Almeida, S
·
Pereira, E
·
Document Type
Article
Year published
2019
Published
in Ciencia Rural, ISSN: 0103-8478
Volume: 49, Issue: 5
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Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85065815387
Source Identifiers
ISSN: 0103-8478
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