Effect of Packaging Technology on Microbiological and Sensory Quality of a Cooked Blood Sausage, Morcela de Arroz, from Monchique Region of Portugal

AuthID
 P-00A-20V
4
Author(s)
Tipo de Documento
Article
Year published
2015
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 101, Páginas: 33-41 (9)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84918557164
Wos: WOS:000348265700006
Source Identifiers
ISSN: 0309-1740
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