Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products

AuthID
 P-00N-Z29
3
Author(s)
Borges, A
·
Tipo de Documento
Book Chapter
Year published
2018
Publicado
in Food Control and Biosecurity
Volume: 16, Páginas: 295-342
Indexing
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85046875111
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