Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

AuthID
 P-00M-QQT
8
Author(s)
Fernandes, MJ
·
Fernandes, MH
·
Bessa, RJB
·
Tipo de Documento
Article
Year published
2017
Publicado
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 41, Número: 2, Páginas: e12823 (10)
Indexing
Wos®
Scopus®
Crossref®3
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84978386334
Wos: WOS:000399356500045
Source Identifiers
ISSN: 0145-8892
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