Quality of Nonmeat Ingredients Used in the Manufacturing of Traditional Dry-Cured Pork Sausages

AuthID
 P-00T-A9Q
5
Author(s)
Potes, ME
·
Carrascosa, AV
Tipo de Documento
Article in Press
Year published
2021
Publicado
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 45, Número: 3
Indexing
Wos®
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85099375060
Wos: WOS:000607863800001
Source Identifiers
ISSN: 0145-8892
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