Effect of Salting and Ripening on the Physicochemical and Sensory Quality of Goat and Sheep Cured Legs

AuthID
 P-00N-249
5
Author(s)
Fernandes, A
·
Pereira, E
·
Manuel, A
·
Tipo de Documento
Article
Year published
2017
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 134, Páginas: 163-169 (7)
Indexing
Wos®
Scopus®
Crossref®23
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28803213
SCOPUS: 2-s2.0-85026895089
Wos: WOS:000411540700023
Source Identifiers
ISSN: 0309-1740
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