Salt Content in Bread and Dough from Northern Portugal: Method Development and Comparison

AuthID
P-002-7BR
Tipo de Documento
Article
Year published
2012
Publicado
in JOURNAL OF FOOD COMPOSITION AND ANALYSIS, ISSN: 0889-1575
Volume: 27, Número: 1, Páginas: 14-20 (7)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-84864016118
Wos: WOS:000307526400003
Source Identifiers
ISSN: 0889-1575
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