Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing

AuthID
 P-00T-N6P
6
Author(s)
Marcal, C
·
Pinto, CA
·
Monteiro, C
·
Tipo de Documento
Article
Year published
2021
Publicado
in FOODS, ISSN: 2304-8158
Volume: 10, Número: 2, Páginas: 209 (12)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85103058203
Wos: WOS:000622542300001
Source Identifiers
ISSN: 2304-8158
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