Safety and Quality Assessment of Roasted Pork Loin Obtained By Cook-Chill System and Packed in Modified Atmosphere

AuthID
 P-00Q-5B0
4
Author(s)
Tipo de Documento
Article
Year published
2019
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 101, Páginas: 711-722 (12)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85057582048
Wos: WOS:000456491100092
Source Identifiers
ISSN: 0023-6438
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