Evaluation of the Microbiological Safety and Sensory Quality of a Sliced Cured-Smoked Pork Product with Protective Cultures Addition and Modified Atmosphere Packaging

AuthID
 P-00Q-5RA
7
Author(s)
Tipo de Documento
Article
Year published
2019
Publicado
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 25, Número: 4, Páginas: 327-336 (10)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85060736741
Wos: WOS:000469359000006
Source Identifiers
ISSN: 1082-0132
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