Exploring the Marination of Colonial Cheese into Wine and Vinegar Through Ripening: Physicochemical Characteristics, Sensorial Attributes and Emotions Evoked

AuthID
 P-017-EP9
6
Author(s)
Azevedo, GD
·
Oliveira, WD
·
Ströher, JA
·
Richards, NSPD
·
Sant'Anna, V
Tipo de Documento
Article
Year published
2024
Publicado
in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, ISSN: 1878-450X
Volume: 38, Páginas: 101066 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85209572764
Wos: WOS:001365054400001
Source Identifiers
ISSN: 1878-450X
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2025 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service