Binomial Effects of High Isostatic Pressure and Time on the Microbiological, Sensory Characteristics and Lipid Composition Stability of Vacuum Packed Dry Fermented Sausages "Chourico"

AuthID
 P-00J-Z93
8
Author(s)
Fernandes, MJ
·
Fernandes, MH
·
Tipo de Documento
Article
Year published
2015
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 32, Páginas: 37-44 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84952630590
Wos: WOS:000366764200005
Source Identifiers
ISSN: 1466-8564
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

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service