Shelf-Life Determination of an Egg-Based Cake, Relating Sensory Attributes Microbiological Characteristics and Physico-Chemical Properties

AuthID
 P-00X-15W
4
Author(s)
Moura-Alves, M
·
Machado, C
·
Tipo de Documento
Article in Press
Year published
2022
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
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Wos®
Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85135401079
Wos: WOS:000836306800001
Source Identifiers
ISSN: 0950-5423
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