Pasteurised Eggs- A Food Safety Solution Against Salmonella Backed by Sensorial Analysis of Dishes Traditionally Containing Raw or Undercooked Eggs

AuthID
 P-00W-P2Q
9
Author(s)
Mihalache, OA
·
Monteiro, MJ
·
Dumitrascu, L
·
Neagu, C
·
Guimara, M
·
Borda, D
·
Nicolau, AI
Tipo de Documento
Article
Year published
2022
Publicado
in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, ISSN: 1878-450X
Volume: 28, Páginas: 100547 (9)
Indexing
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85131069188
Wos: WOS:000812108900006
Source Identifiers
ISSN: 1878-450X
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