Physicochemical, Microbiological and Sensory Changes During Storage in "Palo do Alentejo", a Traditional Portuguese Iberian Sausage

AuthID
P-009-D7E
2
Author(s)
Tipo de Documento
Article
Year published
2014
Publicado
in FLEISCHWIRTSCHAFT, ISSN: 0015-363X
Volume: 94, Número: 4, Páginas: 109-114 (6)
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Publication Identifiers
Wos: WOS:000335209600042
Source Identifiers
ISSN: 0015-363X
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