Biopreservation Strategies in Combination with Mild High Pressure Treatments in Traditional Portuguese Ready-To-Eat Meat Sausage

AuthID
 P-00M-ZJ5
7
Author(s)
Kolomeytseva, M
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD BIOSCIENCE, ISSN: 2212-4292
Volume: 19, Páginas: 65-72 (8)
Indexing
Wos®
Scopus®
Crossref®16
Unpaywall®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85020926053
Unpaywall: 10.1016/j.fbio.2017.05.008
Wos: WOS:000409155500009
Source Identifiers
ISSN: 2212-4292
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