Morphological, Textural and Physico-Chemical Characterization of Processed Meat Products During Their Shelf Life

AuthID
 P-00T-0MH
6
Author(s)
Melro, E
·
Cruz, I
·
Ramos, PE
·
Carvalho, F
·
Alves, L
Tipo de Documento
Article
Year published
2020
Publicado
in FOOD STRUCTURE-NETHERLANDS, ISSN: 2213-3291
Volume: 26, Páginas: 100164 (10)
Indexing
Wos®
Scopus®
Crossref®8
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85094605894
Wos: WOS:000616375600001
Source Identifiers
ISSN: 2213-3291
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