Chemical and Microbiological Characterization of Alheira: A Typical Portuguese Fermented Sausage with Particular Reference to Factors Relating to Food Safety

AuthID
P-004-J9B
9
Author(s)
Tipo de Documento
Article
Year published
2006
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 73, Número: 4, Páginas: 570-575 (6)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-33646785072
Wos: WOS:000238474200005
Source Identifiers
ISSN: 0309-1740
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