Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

AuthID
 P-00V-C5Q
6
Author(s)
Ferreira, I
·
Pereira, E
·
Vasconcelos, L
·
Leite, A
·
Tipo de Documento
Article
Year published
2021
Publicado
in FOODS
Volume: 10, Número: 8, Páginas: 1824 (11)
Indexing
Wos®
Scopus®
Crossref®13
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85112134071
Wos: WOS:000690620600001
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