Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste

AuthID
 P-00M-PMP
3
Author(s)
Casquete, R
·
Tipo de Documento
Article
Year published
2017
Publicado
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 41, Número: 2, Páginas: e12866 (8)
Indexing
Wos®
Scopus®
Crossref®7
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85017541910
Wos: WOS:000399356500079
Source Identifiers
ISSN: 0145-8892
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