Microbiological Quality and Sensory Evaluation of New Cured Products Obtained from Sheep and Goat Meat

AuthID
 P-00M-EBF
5
Author(s)
Tolentino, GS
·
Tipo de Documento
Article
Year published
2017
Publicado
in ANIMAL PRODUCTION SCIENCE, ISSN: 1836-0939
Volume: 57, Número: 2, Páginas: 391-400 (10)
Indexing
Wos®
Scopus®
Crossref®10
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85008640845
Wos: WOS:000392205500024
Source Identifiers
ISSN: 1836-0939
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