Physicochemical, Microbiological and Sensory Changes During Storage in "Palo do Alentejo", a Traditional Portuguese Iberian Sausage

AuthID
 P-009-D7E
2
Author(s)
Document Type
Article
Year published
2014
Published
in FLEISCHWIRTSCHAFT, ISSN: 0015-363X
Volume: 94, Issue: 4, Pages: 109-114 (6)
Indexing
Wos®
Publication Identifiers
Wos: WOS:000335209600042
Source Identifiers
ISSN: 0015-363X
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service