Effect of Low Salt Content in the Quality of Painho de Portalegre, a Traditional Portuguese Sausage-Rheological and Sensorial Aspects

AuthID
 P-016-WDY
3
Author(s)
Nunes, P
Tipo de Documento
Book Chapter
Year published
2023
Publicado
in 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
Páginas: 709-710 (1)
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-85201248984
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