Fat Content Reduction and Lipid Profile Improvement in Portuguese Fermented Sausages Alheira

AuthID
 P-00S-WXM
3
Author(s)
Fernandes, A
·
Pereira, E
Tipo de Documento
Article
Year published
2020
Publicado
in HELIYON, ISSN: 2405-8440
Volume: 6, Número: 10, Páginas: e05306 (5)
Indexing
Wos®
Scopus®
Crossref®12
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85092756910
Wos: WOS:000584392300238
Source Identifiers
ISSN: 2405-8440
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